Chocolate Chip Cookies

I love junk food and all things sweet and gooey…in fact, most of my favorite recipes belong in this genre. An absolute favorite food of mine is a warm chocolate chip cookie! I have a recipe that I use to make yummy cookies, but I am constantly on the search for a better one-don’t get me wrong, I love my recipe, but that doesn’t mean there isn’t a better one out there, and I don’t mind trying several hundred cookies to find that perfect one! Until I find it, here is my go to recipe. I love that it makes A LOT of cookies-I scoop them out and freeze them in sandwich baggies of a dozen each…then whenever the mood strikes, I grab a bag and have warm, soft, gooey cookies within minutes!! You can remove them from the oven promptly (or even a little early as my son prefers) for a softer cookie, or let them cook until they are a nice golden brown and have a nice crisp. They are delicious either way! This recipe is adapted from the recipe on the back of the Gold Medal Flour package (I am not a good enough cook to have created this on my own-I just tweaked it a little to my taste). The original recipe can be found here. I hope you enjoy!

1 c. butter

½ c. Crisco + 3tsp. water*

1 c. granulated sugar

1 ½ c. light brown sugar

1 Tbsp. vanilla

2 eggs

4 c. flour

2 tsp. baking soda

2 tsp. baking powder

2 tsp. cornstarch**

1 tsp. salt

1 bag chocolate chips

Preheat oven to 350 degrees. In stand mixer cream butter, Crisco and water. Add sugars, vanilla and eggs; mix until light and fluffy. Stir in flour, baking soda, baking powder and salt until stiff dough forms. Stir in chocolate chips. Drop dough by tablespoons onto ungreased cookie sheet and flatten slightly. Bake for 10-13 minutes (depending on how soft you prefer your cookies). Cookies should be light brown with soft centers.

*(You can use 1 ½ c. butter if you prefer-I like to add Crisco as it makes a softer cookie)
**(Cornstarch may be omitted, but it helps make the cookies soft and chewy)