Alright, let’s talk about these Crisco chocolate chip cookies, you know, the kind that make your mouth water just thinkin’ ’bout ’em. I ain’t no fancy baker, but I know what tastes good, and these here cookies, they’re somethin’ special.
What you gotta have for makin’ ’em:
- Some flour, the regular kind, nothin’ fancy.
- Crisco, that white stuff in the can, makes ’em nice and soft.
- Sugar, both white and brown, gotta have that sweetness.
- Eggs, from the chickens, you know.
- Vanilla, that stuff that smells so good.
- And of course, chocolate chips, lots of ’em!
Now, some folks like to use butter, but I’m tellin’ ya, Crisco is the secret. Makes ’em hold their shape better, and they come out all soft and chewy inside, with just a little bit of crisp on the outside. Butter makes ’em spread all over the pan, and who wants flat cookies? Nobody, that’s who.
Mixin’ it all up is easy as pie, even I can do it. First, you cream together the Crisco and the sugar, get it all nice and fluffy. Then you beat in the eggs and the vanilla. After that, you slowly add in the flour, don’t dump it all in at once, or you’ll have a mess. And last but not least, stir in them chocolate chips, don’t be stingy now!
Bakin’ time:
Drop them little balls of dough onto a cookie sheet, not too close together, they need room to spread a little. Then you stick ’em in the oven, not too hot, not too cold, just right. I usually bake ’em at 350 degrees for about 10 minutes, but you gotta watch ’em, ovens are different, ya know. You want ’em to be golden brown around the edges, but still soft in the middle.
Now, here’s the hard part, waitin’ for ’em to cool. I know, it’s tough, they smell so good, but trust me, they taste better if you let ’em cool a bit. Otherwise, you’ll burn your tongue, and then you won’t be able to taste nothin’.
These Crisco chocolate chip cookies, they’re perfect for anythin’. You got a family get-together? Make some cookies. A special occasion? Cookies. Just feelin’ like a sweet treat? Cookies, cookies, cookies! Kids love ’em, grown-ups love ’em, even that grumpy old man down the street, he loves ’em. I seen him sneak a few off my porch once, thought I didn’t see, but I did. Didn’t say nothin’ though, everyone deserves a good cookie now and then.
Some folks like to add nuts, or different kinds of chocolate chips, or even a little bit of coffee, but me, I like ’em plain and simple. Just good old-fashioned chocolate chip cookies, made with Crisco. That’s all you need.
A few tips from an old gal who’s baked a lot of cookies in her day:
- Don’t overmix the dough, it’ll make the cookies tough.
- Use a cookie scoop to make ’em all the same size, they’ll bake more evenly.
- If your cookies are too flat, try adding a little more flour next time. If they’re too dry, add a little milk, just a splash.
- And most importantly, don’t be afraid to experiment. Baking is supposed to be fun, not a chore.
So there you have it, my recipe for Crisco chocolate chip cookies. They ain’t fancy, they ain’t complicated, but they’re darn good. Go on, make a batch, you won’t regret it. And if you do mess ’em up, don’t worry, nobody’s perfect. Just try again, that’s what I always do. And these here cookies, they gonna be the best chocolate chip cookies you ever did taste, I guarantee it. They ain’t no bar cookies or no rolled cookies, they are just plain good, old fashioned drop cookies that everyone loves. Remember to always use good Crisco and don’t try to replace it with butter, butter just ain’t the same in cookies like these. You got yourself a good Crisco chocolate chip cookies recipe now, so go on and make someone happy.
