This recipe has been with me for maybe… forever. The first batch of cookies I ever made on my own was with this recipe. I was 7 years old when I found and made this recipe. Ok, maybe I was not 7, but it seems every time I tell a story about when I learned something for the first time I say I was 7. I am not sure why I pick 7, but 7 seems to be the perfect age for me to have done something that seemed so adult.
I want to remember that the first time I made this recipe, I made it perfectly. And I am going to stick to that story!
As a “7 year old” I was so excited that I could make cookies on my own, and they even tasted like something my mom would make. I decided that I would share my new found glory with my whole family. For Christmas that year I made a batch of cookies for almost every member of my family. The best part was that my grandpa, the sweetest man ever, gushed over my cookies. He requested that I make them again, and again, and AGAIN! And I did 🙂
I have been making these cookies for roughly 17 years now, and it still is my FAVORITE Chocolate Chip Cookie recipe. Hands down!
Classic Chocolate Chip Cookies
Adapted from the Pillsbury Crisco Recipe
yield 3 dozen cookies
- 3/4 cup Butter Flavored Crisco Shortening
- 1 1 /4 cups light brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla
- 1 egg
- 1 3/4 cups flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups Milk Chocolate Chips
- Preheat oven to 375
- In large bowl, cream together shortening, brown sugar, vanilla and milk with electric mixer. Add egg and continue mixing until fluffy.
- Stir in flour, baking soda and salt until fully incorporated.
- Fold in chocolate chips.
- Scoop cookie dough onto cookie sheets 2 inches apart. Bake for 8-10 minutes until lightly golden brown. Cool on cookie sheet for 2 minutes and then transfer to tin foil to cool.
- Store in air tight container.