Chocolate Chip Cookies

I don't consider myself a great cook or baker but I do think I make really good chocolate chip cookies. I can't take credit for the recipe. When I was a young teen I wanted to take piano lessons. There were 8 of us so I had to pay for them myself. I earned the money baby sitting and doing a little light house keeping for a seamstress from our church.

She taught me two lasting things.

Pecan Pie is delicious and you don't have to place each pecan on top of the pie. 
I had know idea they floated to the top.
She also taught me her secret for the best ever Chocolate Chip Cookies.

The recipe is an adaptation of the old standby recipe, Nestle Toll House Cookies.

Carol Kruger's Chocolate Chip Cookies

2 large eggs

3/4 cup granulated sugar

3/4 cup light brown sugar

1/2 cup butter softened

1/2 Crisco Shortening

1tsp. vanilla

1tsp. baking soda

3/4 tsp. salt

2 1/2 cups flour

1 cup Nestle Semi Sweet Morsels

Cream eggs, vanilla, sugars, butter and Crisco.

Add soda and salt.

Combine with flour 1 cup at a time.

Fold in Chocolate Morsels.

Spoon onto an cookie sheet (I use air baking pans.)

Bake at 350 degrees for 10 or 11 minutes.

These cookies are crunchy on the edges but soft in the center. 

The secret is using half real butter (no margarine!) and half Crisco. Butter alone makes them thinner and crisper. Crisco alone makes them taste fatty.

I only use vanilla extract. Not vanilla flavoring. 

I would rather have the extract of the real Vanilla Bean rather than artificial. 

My favorite part was eating the cookie dough until everyone said to quit. 

This recipe makes about 21/2 dozen cookies.
We have had a long dry spell around here without my cookies. I hope I don't eat them all myself. 

They are a perfect afternoon snack!
  Katie    
Savvy Southern Style  
From My Front Porch To Yours   
Funky Junk Interiors