Grandma Mary’s Chocolate Chip Cookies
There’s nothing like the smell of fresh baked chocolate chip cookies wafting though the house. If I ever need to make my apartment smell a little better I’ll just whip up a batch of cookies – it beats cleaning if you ask me! This recipe was given to me by my aunt's mother, Mary Beth, who would make them for every holiday or even just because we were visiting. She knows that my Dad and I like them so much that she would always make extras and send them home with us in re-sealable bags.
These chocolate chip cookies are light, puffy and filled with just the right amount of chocolate chips. They are perfectly crisp on the outside yet soft and gooey on the inside. When baking the cookies, be careful not to over-bake! While it might be stating the obvious, it is important to keep the cookies soft and delicious.
½ cup (1 stick) unsalted butter, at room temperature
2/3 cup butter flavored Crisco®
1 cup granulated sugar
1 (packed) cup dark brown sugar
1 teaspoon vanilla
2 eggs, at room temperature
3½ cups all-purpose flour
1 teaspoon table salt
1 teaspoon baking soda
12 ounces semi-sweet chocolate chips
Preheat oven to 350º.
In the bowl of a stand mixer beat the butter, Crisco®, sugar, brown sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. In another large bowl, sift together the flour, salt and baking soda. Slowly add the flour mixture until it has all been incorporated. Stir in the chocolate chips.
Roll the dough into medium-size balls (roughly the size of a golf ball) and drop onto a buttered baking sheet. Bake until puffy and just lightly browned, about 7 to 10 minutes. Remove from oven and move cookies to a cooling rack.
Continue with the remaining dough. Store in a re-sealable container or freeze for later.
Makes about 2½ dozen cookies.