At the risk of sounding dramatic, this is THE recipe that sparked my interest in cooking, baking, and all things food. I was bored and hungry one summer day many years ago and found this recipe on the back of a bag of chocolate chips. These chocolate chip cookies are simple to make and simply amazing.
I am all for using butter in baking. The flavour cannot be beat. However, I am a fan of chewy chocolate chip cookies. Butter tends to make the dough spread and creates a crispier cookie. This particular cookie recipe uses shortening. It melts more slowly in the oven, allowing the cookie to set a little puffier. While there are probably thousands of recipes for chocolate chip cookies, this one has yet to fail me. To boost flavour, I used half butter and half butter-flavoured shortening today, so the cookies came out a little flatter than usual. I also threw in some Skor toffee bits along with the chocolate chips. Yum.
Original Chipits Cookies
Cream together 1 cup Golden Flavour Crisco Shortening, 1 cup firmly packed brown sugar and 1/2 cup granulated sugar. Beat in 2 eggs and 2 teaspoons vanilla.
Combine 2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Gradually blend into creamed mixture.
Stir in 300 g chocolate chips and 1 cup of chopped nuts (optional). Drop small spoonfuls on an ungreased cookie sheet. Bake at 375F for 10 to 12 minutes.
Makes 6 dozen cookies.
Image: Property of beets and bites