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Friday, September 24, 2010

Mama Mehl's Homemade Chocolate Chip Cookies



Before adding this recipe, I had to call my mom to make sure she was alright with me sharing it, because these cookies are THAT good. SO good, they definately deserve the very FIRST post. The secret is to use crisco shortening, not butter or margarine, or anything else. They bake up so soft and fluffy, if you like crispy cookies, these are NOT for you! My family asks me to make these at least once a week.




Chocolate Chip Cookies

From the kitchen of: Linda Mehl

Servings: approx 36 cookies (depends on how much dough you eat :)



Ingredients

1 c. shortening (think Crisco)

1 c. brown sugar

1/2 c. white sugar

2 c. + 1/4 c. scant (means little less, not quite level) flour

2 eggs

1 tsp. vanilla

1 tsp. baking soda

1 tsp. salt

1/2 pkg chocolate chips



Directions:

**Most recipes suggest you add baking soda and salt to flour and mix. Then add dry to wet, thats a pain in my opinion, but this is how I do it. You can do whatever you're comfortable with.**



Cream shortening and both sugars. Add eggs, vanilla, salt and baking soda. Mix well. Gradually add flour, stirring until combined after each addition. Stir in chocolate chips. Bake on cookie sheets at 350* for 10 min.



**I use stoneware and usually cook for 11 min the first time they are put in, then once the stones are already hot, 10 min the next batch. If you are using regular cookie sheets 10 min is good, if you like them gooey then 9min each ;)**



ENJOY!!!



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