Mom's Chocolate Chip Cookies
Ruth Ann Vokac
This recipe got its inspiration from a Betty Crocker Cookbook (1969) recipe.
I think the use of two fats, butter-flavor Crisco and butter, helps with flavor and texture. The addition of a little whole wheat flour gives a taste boost and a nicely plump cookie. Last, at some point, I started using only mini chocolate chips--there really are lots of chips in every bite.
Even if this recipe is NEVER pinched, I am pleased to post it as tribute to Mom!
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2/3 cbutter flavor crisco
1 cbrown sugar, firmly packed
3 call purpose flour
1/2 cwhole wheat flour
1 tspbaking soda
1 cpecans, chopped
12 ozgood quality mini chocolate chips
How to Make Mom's Chocolate Chip Cookies
- With a mixer in a large mixing bowl. cream butter and sugars. Add vanilla and mix. Add eggs and mix.
- Measure all the dry ingredients into a bowl. Stir.
- In two or three batches, mix dry ingredients into butter/egg mixture. Scrape sides of mixer bowl, and check to see that all ingredients in the bowl are incorporated. Add chocolate chips and nuts. Mix until they are mixed throughout the batter.
- Form 1 inch balls─easily accomplished with a cookie dough scoop.
Put dough on an ungreased cookie sheet. (I use a silpat mat.) Leave space for cookies to expand.
Bake 8-10 minutes or until gently brown.
- Remove cookies from sheet to a cooling rack.
- Note: I often make 1' balls and freeze on a plate. When frozen, remove the dough balls to a freezer bag, label, and store in freezer.
- A Home Extension Advisor in the 19070s taught me how to keep frozen food safe from mischievous family members. Write the label in code but clearly mark it LIVER. Try this with your cookie balls, and they will be available when you want them!