Best Chocolate Chip Cookies

Craig Clark

By
@CRClark1967

Ok a little back ground on these cookies. First off the recipe is from a Betty Crocker's Cook Book, copy right 1961. There have been a few changes to the original recipe and I'll explain those for you.

When I was 5 yrs. old my mother tought me how to make these cookies. She always doubled the recipe because 6 kids eat alot of cookies, when she tought me she hand wrote the mesurments for me in the margin. (cool to see her hand writing after all these years), The first time I made them with her, we worked side by side. The next time she let me make them by myself. (every 5yr old wants to do it alone). I carfully measured each and every ingredient, carful not to get eggshell in the mix. Just the right amounts of everything. When I got it all in the bowl I went to my mom's sewing room and asked, now that I have every thing in the bowl, how do I stir it? Thats when I learned you have to mix in between items. (at 5 I could read the ingredients, but not the instructions below), I learned. This was the first thing I ever made and my love for cooking began here. I thought you would like the background story so you can get a good laugh as well as a good recipe. Enjoy both.

An added note, I was so proud of myself for making these by myself I had to tell my Grandma, she was looking at the recipe as I explained, she pointed out that the recips calls for 1 cup of chopped nuts (optional), she asked why I didn't add them to my cookies? I explained that optional means they aren't necessary and I don't like nuts. (well I didn't back then), She got a good laugh.


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Rating:

Comments:

Serves:

4 1/2 to 5 doz cookies

Prep:

15 Min

Cook:

1 Hr

Ingredients

1 1/3 c
soft shortening ( i use blue bonnet margarine i think it works the best)
1 c
granulated suger
1 c
brown sugar
2
eggs
2 tsp
vanilla
3 c
gold medal flour
1 tsp
baking soda
1 tsp
salt
1
12 oz pkg semi-sweet chocolate pieces

Directions Step-By-Step

1
preheat oven to 375. Mix shortening, sugars egg and vanilla thoroughly. measure flour by dip-level-pour method. (here add one cup at a time, on the last cup mom told me to pour about 1/3 of the flour in the bowl and measure the soda & salt placing them in the remaining flour still in the cup. Mix the soda & salt in that flour then dump it in the bowl with the rest. She said this will blend the salt & soda better with the rest of the cookies and not end up all in one spot.) Mix in chocolate pieces. Drop teaspoonfuls 2" apart onto ungreased baking sheet. Bake 8 to 10 min. (I found 10 min. to be perfict should look a little doughy in middle, that's what keep them soft.) Cool slightly before removing from baking sheet. Makes 4 1/2 to 5 doz. cookies.
2
This is the doubled recipe I gave you. I use a small spoon when measuring the dough. For those of you in higher elevations you may need to add another 1/4 cup of flour. Do a test cookie first.

About this Recipe

Course/Dish: Cookies, Chocolate