The Ultimate Chocolate Chip Cookies

It's time to start thinking about that certain holiday that's all about red and pink and chocolate. Oh, and love, I suppose. My LOVE of CHOCOLATE drives me to make things like this. 'The Ultimate Chocolate Chip Cookie'.  That's quite a name to live up to...the 'ultimate'. Well, first, I didn't name them, the recipe came straight from the back of the butter flavored Crisco package. Second, these were pretty darn good, but I will have to do lots more 'product testing' before I can actually consider them the 'ultimate'. Yep, I foresee lots of taste testing of chocolate chip cookies in my future. It's a hard life ;-)

I know some people are anti shortening...me being one of those people. At least I was, until I actually compared shortening to butter. Basically, neither one is a health food, so if you are going to eat cookies....it's all about moderation. Because, honestly, I'm not giving up my chocolate chip cookies. Some people are also quite adamant about shortening vs butter in their cookies. I'm on the fence, again, more product testing will be necessary for me to determine which I like better!

Ultimate Chocolate Chip Cookies

3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract (yes, tablespoon)
1 large egg (I like Eggland's Best eggs)
1 3/4 cups unbleached All Purpose Flour
3/4 teaspoon baking soda

1/2 teaspoon sea salt
1 cup chocolate chips (I used these by Ghirardelli)
1/2 cup semi-sweet mini chocolate chips

• Preheat oven to 375ºF.
• Beat shortening, brown sugar, milk and vanilla in large bowl on medium speed until well blended. Beat in egg. 
• Add flour, salt and baking soda to shortening mixture and mix until just blended. 
• Stir in chocolate chips.
• Scoop rounded tablespoonfuls 3 inches apart onto ungreased or silicone mat lined baking sheet.
• Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. 
• Cool for a couple of minutes on baking sheet then move cookies to cooling rack. 

Recipe adapted from Crisco.

Cookies are best served slightly warm with a large glass of milk and a cute straw. In my opinion of course.

This recipe was featured at VMG206!


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