Nanny’s Ultimate Chocolate Chip Cookies
Some recipes have a way of finding their way back into your kitchen.Maybe it’s an old recipe card tucked inside a drawer, a familiar smell coming from the oven, or the first bite of a cookie that suddenly takes you back to a kitchen from years ago.For Stirring Memories, I love recipes like this one because they remind us that you don’t need fancy ingredients to make something people remember. A little Crisco, brown sugar, vanilla and chocolate can create a cookie that disappears from the cookie jar almost as quickly as you can make it.This is my Stirring Memories take onthe classic Crisco chocolate chip cookie—with crisp golden edges, a softcenter and lots of chocolate in every bite.
Ingredients
Method
Method
Prepare the Oven
- Preheat oven to 375°F.
- Line baking sheets with parchment paper.
Cream the Crisco & Sugars
- In a large bowl, beat the Crisco, brown sugar and granulated sugar together until light and creamy, about 2–3 minutes.
Add the Eggs, Vanilla and cream
- Beat in the eggs one at a time.
- Add the vanilla and mix until smooth.
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda and salt.
- Gradually add the dry ingredients to the Crisco mixture.
- Mix only until the flour disappears.
Add the Chocolate
- Fold in the semi-sweet chocolate chips and milk chocolate chips.
- If using pecans, fold them in now.
- The dough should be thick and soft.
Scoop the Cookies
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- For bakery-sized cookies, use about 2 tablespoons of dough per cookie.
Bake
- Bake for 8–10 minutes, until the edges are lightly golden but the centers still look slightly soft.
- Don’t overbake them.
- That’s the secret to that soft, chewy Stirring Memories center.
Notes
