Ok, if you don't know already, I am a bit of a ... um... chocoholic. There I said it. They say the first step iis admitting you have a problem, right? Although loving chocolate is not really a problem far as I see it. So, of course, when I heard about this national holiday I couldn't let it pass by without making something in honor of it. What kind of chocoholic would I be if I didn't pay tribute?
In honor of this great holiday (don't you love made up food holidays?), I revisited the Ultimate Chocolate Chip Cookies and used a combination of white chocolate chips and semi-sweet chips. Of course, my family adores these cookies otherwise I wouldn't keep making them. They are the easiest cookies ever, so I don't even think twice when it's time to add to my cookie stash.
All you really need is a cold glass of milk and you've got the perfect chewy chocolate chip cookie. They stay fresh in an airtight container for up to 1 week (if they last that long), and the freeze really well.
Ultimate Chocolate Chip Cookies
- 1 1/4 cups firmly packed light brown sugar (I always use Dark brown sugar)
- 3/4 cup Butter Flavor Crisco all-vegetable shortening
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1 egg
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt and freshly ground pepper to taste
- 1 cup semi-sweet chocolate chips (I always use 2 cups - milk chocolate chips)
- Heat oven to 375 degrees. Place sheets of foil on countertop for cooling cookies.
- Place brown sugar, shortening, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well.
- Combine flour, salt, and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and pecans (if using).
- Drop dough by rounded measuring tablespoonfuls 3 inches apart onto ungreased cookie sheet (I use parchment paper to keep them from sticking to the cookie sheets and to aid in easy clean-up).
- Bake one baking sheet at a time for 8-10 minutes for chew cookies, or 11-13 minutes for crisp cookies. Do not over-bake. Cool for 2 minutes on baking sheet. Remove cookies to foil or cooling racks to cool completely.