2 1/4 cself-rising flour
3/4 cgranulated sugar
3/4 cbrown sugar, firmly packed
·dash of salt
1 tspvanilla extract
12 ozpkg semi-sweet chocolate chips*
1/2 ccrisco or shortening
- Preheat oven to 375. Melt butter & crisco together and set aside. Line cookie sheets with aluminum foil or parchment paper and spray lightly with Pam.
- Blend flour, both sugars and salt together with hands making sure there are no clumps. Now to that, add melted butter/crisco, vanilla and eggs. Mix well and fold in chocolate chips. Drop by tablespoonful onto prepared cookie sheets and bake at 375 for approximately 10 minutes (but check them at 8 minutes) or until light brown.
- *Note: you can use 1/2 bag each of chocolate chips and white chocolate chips.
**Note: you can also use 1 stick of butter crisco rather then the 1 stick butter & 1/2 cup crisco. I make these both ways.
- TIP: one of my many friends, Jane McMillan, here on JAP has shared this tip with me, which she is quoting Alton Brown. BUTTER makes cookies crispier and SHORTENING will make them softer.