Cookie Break

We have an absolute favorite chocolate chip cookie recipe at our house…and it’s GOOD!

They’re so easy that when my hubby tells me he forgot a dessert for a meeting in 30 minutes, I can whip up a batch of these super quick, and know they’re going to be a hit with everyone.  These also work very well as incentive to keep people working on projects around this property, or as neighbor nice-ness, or teacher gifts.  It’s always so fun to hand someone a plate of yumminess when they least expect it.

So without further ado, here’s the recipe for our family’s ULTIMATE favorite chocolate chip cookie:

3/4 Cup shortening/butter (I prefer using butter)

1 1/4 Cups packed brown sugar

2 Tablespoons milk

1 Tablespoon vanilla extract

1 egg

1 3/4 Cups flour

1 teaspoon salt

3/4 teaspoon baking soda

1 1/2 Cups chocolate/vanilla/butterscotch/mint chips.  (I like to mix two kinds together on occasion)

PREHEAT OVEN TO 375′.  COMBINE FIRST FOUR INGREDIENTS (BUTTER, SUGAR, MILK, VANILLA).

BEAT IN EGG (HINT: WARM YOUR EGG IN A CUP OF HOT WATER BEFORE ADDING SO IT’S ROOM TEMP)

COMBINE DRY INGREDIENTS (FLOUR, SALT, SODA) AND ADD TO MIX.

ADD CHOCOLATE CHIPS, MIX, AND DROP ROUNDED TABLESPOON SIZED (or larger) BALLS OF COOKIE DOUGH ONTO YOUR COOKIE SHEET.

BAKE 8-9 MINUTES. This makes chewy cookies.  If you like them crispier, add another minute.   COOL SLIGHTLY AND THEN ENJOY WITH A BIG GLASS OF COLD MILK!

One recipe makes about 2 1/2 dozen.  I like to double it since half of that’s gone the first night they’re made.  🙂

**** 11/28/2012 ~  one additional note on these it to add a little extra flour at the end of making the dough to make it a firmer consistency…if you like your cookies on the heartier side.  If you like flatish, more oily cookies, leave as is.  I always add up to another 1/4 cup of flour depending on how they look.  ****

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