Ever since I can remember, my mom has been making these chocolate chip cookies. These are possibly my favorite cookie. I remember coming home from school, walking down the driveway, and just being able to smell her making them. They never last long in our house.
I would say growing up she made them often, now not so much. Now, she relies on me to make them.
I’ll never forgot how one of my siblings made these cookies and they didn’t taste like our moms cookies, though they didn’t taste better either. Then shortly after finally my mom taught me the recipe and my cookies came out waaaay better. I jokingly tell people when they ask why my food tastes better than others is ‘because I make it with love.’ Which is true to some extent. I’ve baked when I was in a rush or when I was angry and trust me, whatever I was making didn’t come out as good as it would have if I wasn’t angry or rushing.
I don’t know what’s better, just eating the raw dough or the eating the actual cookie after it came out of the oven. *I shouldn’t have to say this, but just because people don’t think, consuming raw eggs or flour can give you salmonella. Quick lesson: you’re more likely to get salmonella from flour than raw eggs. Flour must be heat treated before you consume it.
In this recipe you can use as much or as little chocolate chips that you want. My brother would tell you that there’s no such thing, the more chocolate chips the better. I’m sort of the opposite, I like the cookie batter a lot, so I’m okay with no chocolate in every bite.
Chocolate chip cookie recipe:
Makes about 135 cookies
- 4 1/2 cups of flour
- 2 teaspoons of baking soda
- 1 1/2 cups of sugar
- 1 1/2 cups of light brown sugar – packed
- 4 eggs
- 2 crisco bars
- 4 teaspoons of vanilla
- 4 teaspoons of water
- 4 cups of chocolate chips – I used Semi Sweet *or in my families case probably about 6 when it’s all done.
- Preheat the oven to 350 degrees.
- In a large bowl combine the flour and baking soda.
- In a mixing bowl on medium speed, cream together the white and brown sugar with the crisco bars.
- Add in the eggs one at a time, scrapping down the sides after each addition.
- Add in the vanilla and water.
- The slowly add in the flour and baking soda.
- Turn off the mixer and fold in the chocolate chips with a spatula.
- I use two spoons and spoon the raw dough onto a cookie sheet. About a tablespoon and a half of dough.
- Bake for 9-10minutes until the edges turn a golden color.
- Repeat steps 8 and 9 until the dough is all gone.
- Cool on the sheet for about 3-4mins, remove the cookies and place them on a wire rack to finish cooling.