Angie brought frozen cookie dough to our first fishing trip – fully intending to bake it, I assume – but it became our favorite snack. After a day of fishing and swimming, we would come back to the cabin, play poker, and keep sneaking little drops of cookie dough bliss from the freezer.
I got the recipe from Angie, and I’ll be darned, they make great cookies, too.
The hubby actually requested his version of the perfect chocolate chip cookie for a few years before I figured out the secret formula. I knew what he was asking for, because what he described was the type of chocolate chip cookie we both grew up with – shortening instead of butter, brown sugar instead of white, and soft and puffy instead of thin and crispy. But I could not find the perfect forumla. Then one day I tried Angie’s recipe again, but I was halving it and I can’t do math. To make a long story short, I added a bit too much flour and, ta-da! We found the hubby’s version of the perfect chocolate chip cookie.
You can use any kind of baking chips with this recipe. We usually opt for semi-sweet, but today we used milk chocolate. We’re crazy that way.
Angie’s Chocolate Chip Cookies
Makes 2½ dozen
1½ c. brown sugar
1 c. butter-flavored shortening
1½ tsp. vanilla extract
2 eggs
1 tsp. baking soda
1 tsp. salt
2-3 c. flour (more makes them a bit puffier)
1½ c. chocolate chips
1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream together brown sugar and shortening. Add vanilla and eggs, and mix well.
3. Combine baking soda, salt, and flour, and add to batter, a little at a time. Stir in chocolate chips.
4. Drop by tablespoonfuls onto ungreased cookie sheets, and shape and flatten slightly.
5. Bake about 12 minutes, or until lightly brown. Cool at least 5 minutes before moving to a cooling rack.
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