Crispy Chocolate Chip Cookies

Once upon a time, long, long ago…..Well, maybe not that long ago, these cookies were given to me by my dearest teaching assistant who loved to bake and provide them to my family to enjoy! The boys loved them so much that I had to ask if she would share the recipe, which she did with such kindness! (She was that kind of person.) I couldn’t tell you the number of times I made these while they were growing up, but it was quite often. Never once were there complaints, just a willingness to grab the cookie dough off the pan while I turned my head to grab another scoop, or from the pan while still hot.

They’ve grown up and moved away. This recipe was no longer needed to be made to enjoy or soothe the big lacrosse game loss, made without reference to the game upon their return home from the field. They just provided comfort. I haven’t made these in probably 20 years and misplaced the recipe! However, I asked my sister if she had it and she provided me a picture in my handwriting and I exclaimed, “That’s it !” like Lucy did in the Charlie Brown Christmas show once when Schroeder performed the right version of Jingle Bells. I was delighted beyond belief. So now, I shall share the process with the youngest grandchild who loves to help me bake anything!

Cookie Prep:

Step 1:

Blend together the Butter-Flavored Crisco and sugars until light and fluffy.

Step 2:

Mix in the room temperature eggs with the vanilla.

Step 3:

In a small bowl, whisk together the flour, baking soda and salt. Blend in just until no flour is visible.

Step 4:

Fold in the mini chocolate chips on LOW speed until evenly distributed.

The Scoop and Bake:

Place medium cookie scoops of dough onto an ungreased cookie sheet. Save your parchment paper for another day! I can place 15 on this large rimmed baking pan, placing dough about 2″ apart.

Bake at 350 degrees for about 12-14 minutes. If using a smaller scoop, 8-10 minutes. Place pan on a cooling rack for about 5 minutes before removing the cookies. If you don’t have another pan to use, allow the pan to cool off before placing more dough onto it. For comparison, the two different scoops are shown.

Below is a side-by-side comparison of the medium scoop cookies(right) and the small scoop cookies(left). I cooked the medium scoop for 14 minutes and the small scoop for 10. Ovens vary, so monitor to achieve your preference.

I placed a small scoop on top of a medium scoop for size comparison. If you need to make cookies for an event, the smaller would give you more, obviously.

Can I freeze the dough?

Yes! I have scooped the dough and placed in freezer bags to bake at a later time. Just remove desired amount from the freezer and place on a pan while oven is preheating. Keep the cook times the same. Adjust if needed.