My mom is an amazing baker. She’s very well known in Tampa as “The Cake Pop Lady” nowadays, but she’s been baking long before I was born. Some of my favorite memories with my mom are from the kitchen measuring out ingredients and mixing and stirring doughs. (And even more favorite memories? Eating everything!)
There are always homemade bake goods in our house and it’s always a good day when chocolate chip cookies are being made. I would make them all the time in NYC if I had a legitimate kitchen. (I successfully made them once, but my oven is so small regular cookie sheets don’t fit and it heats my apartment up in a really bad kind of way.
Our family favorite chocolate chip cookie? It’s an ever-so-slightly modified version of the Toll House cookie recipe.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Crisco*
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups of semi-sweet chocolate chips**
* Instead of butter. They taste so much better without butter and the cookies keep a better shape.
** We go light on chocolate chips. I think they taste amazing as plain cookies without chips!
Preheat oven to 375° or 350° for a convection oven (our preference).
Combine and stir dry ingredients: flour, baking soda and salt in small bowl.
Mix wet ingredients (butter, granulated sugar, brown sugar and vanilla extract) until creamy. Add eggs, one at a time and mix well.
Gradually mix in flour mixture. (Meesh’s note: Use the back of a big spoon to mix the dough. It’s an arm workout!) Then stir in chocolate chips!
Pinch tablespoon sized balls onto a cookie sheet and bake for 8-10 minutes. (Check in after 8 minutes and turn the sheet if it needs a minute or two more.) Let cool for a couple of minutes (they’ll bake up a bit more) and then transfer to wire trays to cool completely.
YUM! Do you have a family favorite recipe?