I promised that I would make chocolate chip cookies for my son last night, so he could have them warm from the oven after his hockey game. But horrors! I found that I was out of vanilla after I’d already started mixing up the dough. A quick call to a neighbor saved the batch – and my promise – and my son was very, very happy indeed.
Here’s the recipe I use, which calls for an extra teaspoon of vanilla – the secret to its greatness, and the reason I was so distraught over not having any.
2 1/2 cups flour
1 cup brown sugar
1/2 cup white sugar
1 cup butter – (I use butter-flavored Crisco)
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
1 12 oz pkg semi sweet chocolate chips (reserve a couple handfuls for later, when you are needing a chocolate “fix” and the cookies are all gone…)
Preheat oven to 375. Beat the Crisco and sugars, add eggs and beat. Add the rest of the ingredients, stirring in the chips at the last. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Take the cookie drops and roll them lightly in your hands, then flatten them a bit onto the cookie sheet. I always line my cookie sheet with foil – both because I’m lazy when it comes to scrubbing AND I think it makes the cookies turn out better – crunchy on the outside, tender on the inside, just like my husband. Bake about 10 min. Eat with plenty of cold milk on the side for dunking.
Have a wonderful weekend! Eat cookies.