You might have heard of the saying, "In the cookie of life, friends are the chocolate chips"....or you may not have but it's sounds good, doesn't it? Most people like chocolate. Most people in my life like chocolate chips with the exception of The Husband. Right. That doesn't affect the truth that I buy chocolate chips at my local wholesale store by the VERY big bags. And I use them quickly.
I have lots of friends that really enjoy my chocolate chip cookies. No brag, just fact. There's The Pastor, The Accountant, The 101 Year Old Neighbor, many more, and most of all The Grandbaby. Does she love chocolate chip cookies most? Uh huh. So being The Neema that I am, I keep them in the freezer.
With the success of these cookies lately, I thought I would share the recipe. I will say that my cookies have taken a drastic change for the better since I bought those silicone baking mats (see Amazon and search for silicone baking mats--mine are Amazon brand--and they fit perfectly in my warehouse package of large baking pans).
I have made many batches of cookies lately and I have just frozen a couple of packs so I will have when any of these folks need....especially The Grandbaby. She needs them every time she visits.
Another thing I have been careful of is having my ingredients at room temperature. That does make a difference.
Here's my recipe:
Chocolate Chip Cookies
3/4 c. butter flavor shortening (I use Crisco sticks)
1 1/4 c. firmly packed brown sugar
2 T. milk
1 T. vanilla
1 egg
1 3/4 c. all purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 c. chocolate chips (ok, I admit I at least double this amount, sometimes more. Who wants a
chocolate chip cookie without mega chocolate chips?)
1 c. pecans (optional--I often leave out as The Grandbaby prefers no nuts and I aim to please.)
Heat oven to 375 degrees. Combine shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and pecans. Drop rounded tablespoon of dough 3" apart onto ungreased baking sheet (or onto silicone baking mat). Bake one baking sheet at a time at 375 degrees for 8-10 minutes. Do not overbake. Remove to wire racks for cooling. (I have found that if you take out the cookies when they are almost done and slightly soft in middle and let them stay on pan for 5 minutes or so before removing, they make a softer cookie. Getting more brown and done makes a crisp cookie.)
I freeze these cookies to remove as needed to eat. I freeze in plastic bag like this:
It only takes a couple of minutes out of the freezer to be delicious!
So, now you can be a chocolate chip in someone's life AND enjoy eating chocolate chip cookies!
I have lots of friends that really enjoy my chocolate chip cookies. No brag, just fact. There's The Pastor, The Accountant, The 101 Year Old Neighbor, many more, and most of all The Grandbaby. Does she love chocolate chip cookies most? Uh huh. So being The Neema that I am, I keep them in the freezer.
With the success of these cookies lately, I thought I would share the recipe. I will say that my cookies have taken a drastic change for the better since I bought those silicone baking mats (see Amazon and search for silicone baking mats--mine are Amazon brand--and they fit perfectly in my warehouse package of large baking pans).
I have made many batches of cookies lately and I have just frozen a couple of packs so I will have when any of these folks need....especially The Grandbaby. She needs them every time she visits.
Another thing I have been careful of is having my ingredients at room temperature. That does make a difference.
Here's my recipe:
Chocolate Chip Cookies
3/4 c. butter flavor shortening (I use Crisco sticks)
1 1/4 c. firmly packed brown sugar
2 T. milk
1 T. vanilla
1 egg
1 3/4 c. all purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 c. chocolate chips (ok, I admit I at least double this amount, sometimes more. Who wants a
chocolate chip cookie without mega chocolate chips?)
1 c. pecans (optional--I often leave out as The Grandbaby prefers no nuts and I aim to please.)
Heat oven to 375 degrees. Combine shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and pecans. Drop rounded tablespoon of dough 3" apart onto ungreased baking sheet (or onto silicone baking mat). Bake one baking sheet at a time at 375 degrees for 8-10 minutes. Do not overbake. Remove to wire racks for cooling. (I have found that if you take out the cookies when they are almost done and slightly soft in middle and let them stay on pan for 5 minutes or so before removing, they make a softer cookie. Getting more brown and done makes a crisp cookie.)
I freeze these cookies to remove as needed to eat. I freeze in plastic bag like this:
It only takes a couple of minutes out of the freezer to be delicious!
So, now you can be a chocolate chip in someone's life AND enjoy eating chocolate chip cookies!