April's Chocolate Chip Cookies

I love to make chocolate chip cookies.  According to my friends and family, my cookies are pretty darn good!  I like to make these and freeze them immediately, stacked and double wrapped in plastic wrap and then foil.  I find that freezing them allows me to keep them on hand, and also prevents my husband and me from eating them all.

My recipe is derived from the traditional Toll House recipe, with a few changes.  It is very important to cream the crisco and sugar well--this gives the cookies a better texture.  Also, be sure to keep the dough cool as you scoop it, and use an ice cream scoop for consistency.  When baking, be sure to pull the cookies out the moment before they start to turn a little bit brown.  They will continue to firm up after they come out of the oven.

April's Chocolate Chip Cookies

2 1/2 C. all purpose flour

1 t. baking soda

1 t. salt, plus a pinch

1 stick butter flavor crisco

1 C. brown sugar, loosely packed

1/2 C. white sugar

1 1/2 t. good vanilla extract

2 eggs

2 C. chocolate chips

Preheat oven to 375 degrees.  Combine the flour, baking soda, and salt in a small bowl.  Set aside.  In large mixing bowl or bowl of stand mixer, add crisco, sugars, and vanilla.  Cream well until light and fluffy.  Add the eggs one at a time, stirring until well combined.  Add the flour mixture a spoonful at a time until just incorporated.  Add chocolate chips and mix on low for a few moments.  Scoop cookies onto parchment lined cookie sheets with an ice cream scoop, spacing 1 1/2 to 2 inches apart.  Bake for 8-12 minutes, or just until the cookies barely begin to lightly brown around the edges.  Allow the cookies to firm up for a few minutes before removing them from the cookies sheets, then cool and enjoy!