Wednesday, March 3, 2010

live, laugh, love, eat cookies

For starters, you are all great.  I love to blog and I've had a lot of fun the past year and a half or so doing it. This has been such a positive outlet for me and I appreciate all those who are so sweet and kind with comments- and also, hellllllooo new followers. (:  You guys are all awesome.

Posting this recipe is wayyy overdue.  I think you all have gone on long enough deprived and starving.  This is seriously the best cookie recipe I have EVER had.  And I know cookies.

It's just a plain ol chocolate chip cookie recipe.  Yet, you can't go wrong with a classic.  And a classic cookie it is.  You'll love them.... (if you deviate from these instructions even a little bit you probably won't experience them as I intend so for goodness sakes use measuring cups!! And follow them! Tony doesn't and it drives me bonkers- ha ha).

(This takes 18 minutes start to finish.  And by finish I mean you have a warm cookie on a plate.  Or in my case, 3 cookies.)

Ohhhh and for this batch I used WHEAT FLOUR!!  They tasted the same!  (they just looked a little browner in color.  Keep that in mind- and also, know that wheat flour is just as delish!)

Best Ever Chocolate Chip Cookies
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Ingredients
1 cup butter flavored shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips the whole darn bag.. and for crying out loud use semi-sweet!  Milk choc chips are sick-to-the-nast in cookies.  (trust me I'm a cookie expert)

Directions
1. Preheat the oven to 350 degrees F.  Grease cookie sheets. Where all the crossed out words are, that is my deviation of the original.  Grease?  Guuuurl, please.  You're using a stick of shortening you have plenty of "grease". (wow these are starting to sound sick..they're not.  Moving on...)
2. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar till light and fluffy.  Add the eggs ONE at a time, beating well with each addition.  Stir in the vanilla.  Combine the flour, baking soda and salt; gradually stir into the creamed mixture.  Finally, fold in the chocolate chips.  Drop by rounded spoonfuls onto the cookie sheet(s).
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3. Bake for 8 to 10 7-8 minutes in the preheated oven, until light brown.  Allow cookies to cool slightly before inhaling. EDITED 11/9/11: Here in Kentucky, I cook these for 10 minutes and they are perfect.  If the dough has been refridgerated I make it 12.  I guess it depends on the climate/elevation how long they need to be cooked.  Watch them and find out what's your perfect time.
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So really my secret is bake for less than they say and use an entire bag of chocolate chips. ..... mmmmm. My sunday school class is still talking about these.  Enjoy!

18 lovely comments:

Lauren said... Reply To This Comment

Mmmmm! Those look so yummy. Can't have enough chocolate chips! :)

Rasha said... Reply To This Comment

Those look amazing. Ima copy them!

Kate said... Reply To This Comment

I may be slightly annoyed with you for posting this recipe when I have none of the necessary ingredients and no time until Saturday to go to the store.

I'm sure I'll forgive you once I taste them. ;)

Kate said... Reply To This Comment
This comment has been removed by the author.
shirley elizabeth said... Reply To This Comment

So the cooking for less? If I put them in for over 8 minutes Mike complains about them.
I feel that when I use shortening in cookies as opposed to butter you can really taste the shortening, and that's not pleasant. Do these have a shortening taste? or just delicious?

Britney Jean said... Reply To This Comment

I WANT TO GO MAKE THESE RIGHT NOW! But...

1) i don't have all the ingredients
2) i'm supposed to be doing hw, but of course i'm reading blogs
3) it's 9:30 in the morning and my prego body can't take sugar for breakfast like my non-prego body can.

But I will make them sometime!

Niki {A*Lovely*Lifestyle} said... Reply To This Comment

i love me a good cookie!

Tony said... Reply To This Comment

These are so incredible! And Shirley - no shortening taste to me, but even if your sensitive to the shortening taste it will be drowned out by a whole bag of chocolate chips! haha

Natalie said... Reply To This Comment

Perfect. Looks like I will be making these tonight. Visit teaching treats for the month? I think yes.

PS I GET TO SEE YOUR LOVELY BONES ON FRIDAY!!!

Connie said... Reply To This Comment

Shirley- this crisco is "butter flavored" You HAVE to use that kind for these. To be honest, I've never tasted shortening in my food. If you are, I would check the can and see if it's old or expired. That might be why you are getting a weird taste. As far as the cooking for less time, that's my preference. I like 'em soft rather than crunchy...

shirley elizabeth said... Reply To This Comment

You know the taste of the cookies you get from Paradise Bakery? Especially their sugar cookies and snickerdoodles. That's what shortening in cookies tastes like. I think they put an entire bucket in just one batch.

SloneFamily said... Reply To This Comment

Oh Yum... I love the goo factor in the last one!

Melody said... Reply To This Comment

These look yummy, but like many of your readers, I must wait for Saturday to make them as I neither have the time nor all the ingredients. I can't wait! Love, Mother

Kellen and Erin said... Reply To This Comment

I will be making these soon! Thanks! I'm not so sure about milk chocolate being sick-to-the-nast though!!?

Connie said... Reply To This Comment

Yeah Erin, I've had them plenty and I don't think the taste is as good. But again, this is my opinion on cookies so yours may be different and that's OK!!

JED said... Reply To This Comment

mmm....cookies...mmmm....

You Are My Fave said... Reply To This Comment

Agreed about the type and quantity of chocolate chips. Agreed.

Melly Mel said... Reply To This Comment

my mouth is watering! your sunday school class is so lucky!

I really enjoyed your self esteem post. thanks so much for that.