Chocolate Chip Cookies
Source: Gina Mendolo
Ingredients:
- 70 grams butter
- 78 grams vegetable shortening Crisco brand does the best.
- 100 grams granulated sugar
- 110 grams brown sugar
- 1 egg
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon baking soda
- 220 grams flour
- 225 grams chocolate chips I use a 50/50 mix of semisweet and milk chocolate chips.
Directions:
- Preheat oven to 375 degrees.
- Cream together butter, shortening, and sugars until smooth.
- Beat in egg, then stir in vanilla.
- Mix in flour and baking soda.
- Stir in chocolate chips.
- Drop 1 inch balls onto ungreased cookie sheets. I find using a melon baller is ideal.
- Bake 10 to 12 minutes until centers are just set and edges are lightly browned. Cookies may appear underbaked…they are not.
- Cool for 2 minutes before removing from baking sheets.
This is a very special cookie recipe. I baked two batches of these cookies while I labored with Thomas and they were the first thing I ate after he was born.