The BEST Chocolate Chip Cookies you’ll ever make. Give them a try!
I don’t joke about my cookies. Especially my chocolate chip cookies. So many things can go wrong – too thin, too crispy, too much white sugar, dry, too little chocolate. These cookies pass my test.
This month I got to participate in the Great Food Blogger’s Cookie Swap! I forgot to enter last year so when I remembered to sign up this year I was so excited. How it works is you make 3 dozen cookies and send a dozen each to your three matches. You’ll also get three dozen cookies in the mail from three other bloggers! SO COOL. This is what I got!
Clockwise starting top right… Oatmeal Raisin, Cranberry Biscotti, and Pumpkin Spice COOKIE BUTTER Oatmeal. They were all so good.
I hope mine were enjoyed just as much! They’re soft, thick, melt in your mouth, not too sweet, and loaded with chocolate. Exactly how a chocolate chip cookie should be.
I can’t take full credit for these. A huge shoutout to Mrs. Smith for giving me her recipe!
- 3/4 cup shortening
- 1 1/4 cup brown sugar
- 2 tbsp milk
- 2 tbsp vanilla
- 1 egg
- 2 c flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 c semisweet chocolate chips
- Preheat oven to 375F.
- Combine shortening, sugar, milk, & vanilla in large bowl. Beat at medium speed until well blended then add the egg.
- Combine flour, salt, and soda. Mix into creamed mixture & stir until just blended. Stir in chocolate chips.
- Bake 8-10 for chewy or 11-13 for crispy. (Why would you want crispy?)