Chel's Chocolate Chip Cookies |
Your basic chocolate chip recipe but mixed up a bit - this is for a double batch b/c well, with five kids that is all I do.
I usually make one or two sheets of cookies right when I mix the dough
& then freeze the rest of the dough into little 'pucks'...once
frozen I put into a ziplock freezer bag & whenever I want to have
fresh baked cookies I just take them out & bake them.
Ingredients
- 3/4 cup golden crisco shortening
- 3/4 cup margarine
- 2 1/2 cups lightly packed brown sugar
- 2 eggs, room temp
- 4 T milk (not right out of fridge - best room temp)
- 4 tsp vanilla
- 3 cups flour
- 2 tsp salt
- 1 1/2 tsp baking soda
- 2 cups chocolate chips (I usually do a mixture of milk chocolate wafers broken up, mini chips, regular size chips & white chocolate chips)
- 2 cups coarsely chopped pecans (I NEVER use nuts - too picky so I just add a bit more chocolate)
- and then I throw in a couple dashes of cinnamon for the secret ingredient
Directions
Preheat oven to 375 degrees.Cream shortening & margarine with brown sugar for 2 minutes or until light.
Add egg, milk & vanilla, beating 1 min or until throughly blended.
Combine flour, salt, baking soda & cinnamon. Add to creamed mixture slowly, beating on low 1 min or until just blended.
Stir in chocolate/nuts.
Bake for 8 - 10 min, cool 2 min on sheet then remove to cooling rack.
If you want a moister batter add 1 - 2 T water (I never do though)
