Favorite Chocolate Chip Cookies

For several weeks now I have been on a hunt for the perfect chocolate chip cookies. The reason for this was a batch that wasn't so great. I used the recipe in my Better Homes and Gardens cookbook and they turned out really dry. I wasn't sure why so I started looking at other recipes and they all looked basically the same. The one difference I have found is whether the recipe calls for Crisco or butter.

My conclusion: Crisco makes better cookies!

I think I may have found the perfect chocolate chip cookies after weeks of scrounging the internet. Not dry, perfectly gooey...delicious! Enjoy!

Chocolate Chip Cookies

1 cup Crisco
3/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
2 1/3 cup flour
1 tsp salt
1 tsp baking soda
1 1/2 cup chocolate chip

Preheat your oven to 350. Combine the flour, salt and baking soda in a bowl and set aside. Whip together the Crisco, both sugars and vanilla extract in a separate bowl until creamy. Beat in the eggs one at a time. Slowly beat in the flour mixture. Fold in the chocolate chips (folding in the chocolate chips will prevent over-beating your dough).

Line cookies sheets with wax paper. Take a spoonful of dough, create a ball and then squish the ball on the cookie sheet with the backside of your spoon. Bake cookies for 8-9 minutes - I recommend turning cookie sheets halfway through. Tip: After you take the cookies out of the oven, instead of setting them down, slightly drop the cookie sheets onto your counter. For whatever reason, doing that makes your cookies stay softer! Let cool for 2-3 minutes and then transfer to a cooling rack!