My mother has been making these delicious chocolate chip cookies for as long as I can remember. They’re chewy and crunchy. Sweet and salty. Paired perfectly with a tall glass of milk.
Growing up, they were a favorite amongst our household and beyond. One of my friends even asked for a batch as her birthday present (haha).
Now I enjoy making these cookies for a variety of occasions, and sometimes for no occasion at all. This past weekend, I made them for a family cookout by the pool. As usual, they were a hit!
Today, the leftover cookies have been my breakfast and lunch.
Meriwether has also had one…or two.
You only live once.
Enjoy!
*I double this recipe – it’s easier. And who doesn’t want DOUBLE the cookies?!
INGREDIENTS
1/2 Cup Shortening
1/3 Cup Sugar
1/3 Cup Firmly Packed Brown Sugar
1 Egg
1/2 Teaspoon Vanilla Extract
1 Cup All Purpose Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup (6 oz) Semi Sweet Chocolate Chips
1/2 Cup Chopped Pecans (Optional)
BAKING INSTRUCTIONS
STEP 1: Beat shortening
STEP 2: Gradually add sugars
STEP 3: Add egg and vanilla
STEP 4: In a separate bowl, combine flour, baking soda and salt. Then, gradually add to the shortening mixture. I usually pour in half, beat, then pour in the other half and beat again.
Step 5: Stir in chocolate chips and/or pecans
For Soft: BAKE @ 325 DEGREES FOR 10-12 MINUTES
For Crunchy: BAKE @ 350 DEGREES FOR 10-12 MINUTES
Yields 2 1/2 Dozen
I hope you enjoy this recipe for years to come!
Xx
Amelia
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