Grandma's Chocolate Chip Cookies

Growing up whenever I went to grandma’s house I was always excited to have one of her delicious chocolate chip cookies. Eventually grandma taught me how to make her family recipe and I added a few tricks to the recipe myself to make these cookies even more scrumptious. This recipe will make about 30 delicious cookies that you will not be able to get enough of.

Ingredients:

¾ cup Butter Flavor Crisco

1¼ cups Brown Sugar

2 Tablespoons Milk

1 Tablespoon Vanilla

1 Egg

1 Teaspoon Salt

¾ Teaspoon Baking Soda

2¼ cups Flour

1½ cups Chocolate Chips

Utensils:

Large Mixing Bowl

Measuring Cups: 2- ¼ cup, 1- ½ cup, 1-1 cup

Tablespoon

Teaspoon

Large Spoon (can be metal or wooden)

3-regular sized spoons

Baking Sheet

*A mixer can be used in place of a bowl and spoon for stirring

Start by adding the Butter Flavor Crisco* and the Brown Sugar to the large mixing bowl.

*The best way to measure the Crisco with less of a mess is to use a regular spoon to scoop it out of the container and put it in the ¼ measuring cup. Once the measuring cup is full use the spoon again to scrap it out of the measuring cup and put it in the large mixing bowl. Repeat this step 3 times to get ¾ cup of Butter Flavor Crisco. Once this step is complete set aside the ¼ measuring cup and the used spoon due to the stickiness and greasiness of the Crisco.

Mix with the large spoon until the mixture is creamy as shown in the picture.

Next add the egg, milk, and vanilla to the large mixing bowl. Stir well until the mixture becomes even creamier.

Continue by adding some of the following dry ingredients to the large mixing bowl: salt and baking soda. Be sure to stir well otherwise this will cause problems with the next step.

Add the flour to the mixture in the large mixing bowl. In order to save on your mixing arm and cause
less of a mess with the flour, add only 1¼ cups first and mix that in until well. Then add the remaining 1 cup left of flour and mix well.

Finally add the last part to the mixture: the chocolate chips. The best way to stir these in is to use your hands and forgo the spoon as the batter has now become too thick for the spoon. Using your hands will also help disperse the chocolate chips into the middle of the batter more evenly.

Preheat the oven to 350 degrees.

Take the remaining two smaller spoons and scoop out the amount of batter that will fit between those two spoons. Take the small amount of batter and role it into a ball with your hands and place on the baking sheet. This is to ensure that the cookies are all the same size. Otherwise you can estimate sizes of cookies by just taking the batter out of the bowl with your fingers and not measuring.

Place the batter on the baking sheet in rows of 4 and columns of 3, therefore making there 12 cookies on the baking sheet.

If you want thinner cookies take your hand and gently push down on the batter ball part way to thin the cookie out.

Place the baking sheet in the oven for 8-10 minutes. The first batch of cookies will take longer than the remaining batches. Allow a full 10 minutes for the first batch. As the oven heats up and you place the next batter balls on the already warm cookie sheet, less time will be needed for baking. Take the cookies out of the oven when they look golden brown and no longer doughy.

*Repeat this process until all the batter is gone and cooked

As the cookies come out of the oven let them cool once you remove them from the baking sheet.

Finally enjoy your delicious Grandma’s Chocolate Chip Cookie!