I love to cook. I love to bake. I have been baking cookies since I was in elementary school. This particular recipe is an old family favorite and the foundation of all cookie baking. What am I saying? This cookie recipe is THE Cookie recipe. It is the ONLY cookie my kids ask me to make. And if anything kills me, it will be the Crisco shortening used to make this cookie. Other than pie crust and removing my make-up, this cookie is the ONLY reason I buy Crisco. And I buy the large can of Crisco. And I always have Crisco on hand simply and purely for the ability to make these cookies on demand. Period. And I’ll share a secret…I am absolutely unapologetic for the continued use of deadly trans-fat in my cookies. I am like the wicked witch in the woods feeding goodies to Hansel and Gretel. But, the justice is that I have been eating both raw and cooked quantities of this cookie dough since I was old enough to help in the kitchen. Both of my sons can now make this cookie dough, although neither have the recipe memorized…….yet. Give them time. They aren’t allowed to move out of my house until they have all the tools necessary to survive in the Real World. And….trust me…survival depends upon this cookie recipe being committed to memory. It also helps to have a constant awareness of the Crisco shortening level in that can in the pantry, if there is Vanilla extract and a bag of chocolate chips in the cabinet. Add pecans. Add crushed pretzels. Add peanut butter chips. Add a few Tbsp of unsweetened cocoa powder. No matter…the foundation cookie dough is the mainstay.
So here is the recipe:
2/3 c Crisco
1/2 c sugar
1/2 c packed brown sugar
Mix well.
1 egg
1 tsp vanilla
Mix well.
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1/2 bag+ chocolate chips
Bake 12 in @ 350F. And like above, the dough can be dropped out and frozen, kept in the freezer for easy nightly baking.