This edition of Around the House Saturdays is coming straight from the kitchen. I made these homemade chocolate chip cookies this afternoon. No special occasion really. Just the Hubby saying, "You haven't made any chocolate chip cookies in a while," and me saying, "Well, would you like me to make some?" And him replying with his little boy face, "...Kinda..."
Now I cannot claim any credit for this amazing recipe. I got it from my dear, dear friend Kate. You may remember her from here and here. I used to be a "buy-the-cookie-dough-straight-from-the-store" girl, but ever since my taste buds were introduced to these amazing cookies, I haven't even been to the cookie dough aisle in the grocery store. Now there is nothing wrong with the pre-made dough, but once you've had made-from-scratch cookies, you just can't go back.
Of course, I knew I couldn't just make your mouth water without sharing this fabulous recipe. So here you go. I must warn you though, these cookies should NOT be eaten WITHOUT a fresh glass of ice cold milk. You'd be doing an injustice to the world of cookies if you neglected this one important detail. AND I insist that you purchase the specific brands of the ingredients that are in in the recipe. According to Kate, these cookies just aren't the same without those specifics, and I would have to agree with her.
Kate's Famous Cookies
1 1/4 cup of brown sugar
1 1/4 cup of white cane sugar
1 Tbs. Vanilla
1 stick Imperial Margarine
1 full stick (1 cup) Butter-Flavored Crisco
2 tsp. baking soda
1 tsp. salt
4 cups flour (If you like slightly softer cookies, I suggest 3 1/4 to 3 1/2 cups - that's what I do)
3 or 4 cups of Nestle Tollhouse Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees.
Cream sugars, eggs, vanilla & butters.
Add baking soda, salt, flour and chocolate chips.
Once the dough is well mixed, place spoon-fulls on the baking sheet.
Bake for 11-12 minutes.