Because we are still stuck at home because of the weather and I wanted to get in the kitchen and bake. What perfect weather to keep the fireplace going and get the chocolate chips out and get some cookies in the oven.
Because I have had so many friends tell me that they love my chocolate chip cookies. I thought I would post the changes I make to the recipe which is on the back of Nestle’s semi-sweet chocolate chips. I follow the recipe except for two things.
I use half butter and half Crisco shortening.
I only use 1 large egg instead of 2.
Today I used 1 cup semi-sweet chocolate chips and ground up with a food processor, Trader Joe’s Dark Chocolate truffle bars. The cookies are amazing.
1 stick unsalted butter, softened
1/2 cup Crisco shortening
3/4 cup light brown sugar
3/4 cup granulated sugar
2 teas vanilla
2 1/4 cups flour
1 teas baking soda
1/2 teas salt
2 cups semi-sweet chocolate chips or 1 cup chocolate chips and 1 cup of grated dark chocolate
1 cup chopped pecans (if desired)
Cream the softened butter and Crisco with both sugars. Add the egg and vanilla and mix well. Mix flour, baking soda and salt together. Beat in the flour mixture with the creamed mixture. Stir in the chocolate chips and pecans (if you are using pecans)
Bake on ungreased cookie sheets in a preheated 375 oven for 9-12 minutes depending on the size of the cookies.
I cool them on paper towels. Then I wrap in waxed paper and freeze while still just a little warm. They freeze beautifully and stay very moist. Or just keep them out and watch them disappear.