Best Chocolate Chip Cookies.

So, once in a great while, like one a year, I make these chocolate chip cookies.  Mainly, to give away and also, because, my poor husband never gets cookies unless someone else gives them to him.  Trying to eat healthy is tough, trying to eat healthy while pregnant, even tougher.  

Nonetheless, I do believe they are the best recipe ever and feel that those who aren't quite as conscious about healthy clean foods would prefer them over a vegan cookie. 

I mean, just look at that dough consistency.  The dough, is just as good as the cookie. 

I've found through the years that I am super anal about the shape of my cookies. My mom always used an ice cream scooper, therefore, I use one. 

Because look at that shape!  

These cookies have just the right amount of crunch on the outside and soft/gooey inside.  I really haven't come across a cookie from any store that is quite as good as this one.  I find that while any cookie is good, they are usually too greasy, too hard, too soft, or something gross.  This recipe comes out perfect every time.  

I got this recipe from a church leader when I was like 14.  I know you see all those things on Pinterest about the best cookie and how to make the best cookies...blah blah blah.  If you have a crappy recipe, you will have a crappy cookie.  

Why not start out right with the right recipe?!

Suzette's Chocolate Chip Cookies

1 C. Crisco

1 C. Margarine (Room Temp)

1.5 C. Sugar

1.5 C. Brown Sugar

2 Tsp. Vanilla

1 Tsp. Water

4 Eggs

Cream all ingredients above.

5.5 C. White Flour
2 Tsp. Salt
2 Tsp. Baking Soda
1 Bag Chocolate Chips
1 C. Walnuts (optional)

Mix Together.

The dough is to die for.  
(I know, I know, don't eat raw eggs, you probably shouldn't, but I do, I leave that up do your own self to decide.) 

I know people sift things together...but I just put in some flour in my cup and then add in the salt and baking soda in the middle. Make sure to count well, I always have a hard time remembering how much flour I put in already.  Reserve the last half cup of flour for just in case you may not need it.  But, I generally always do.  Sometimes, when I'm feeling extreme in my baking I will leave out that last half cup and bake a few cookies to see how they come out.  If they are a little too flat looking then I add it in.  But, let's face it, I could count on two fingers how often I've done this.

 

Bake at 375 degree for 10-12 minutes. 
The first batch may take a little longer.  You just barely want a hint of gold on the tops...or maybe you like them cooked a little more.  But either way.  

Delicious. 

Also, I grew up on semi-sweet chips, while the husband grew up on milk chocolate chips.  I never knew the difference, plus I prefer the semi.  So make sure you pick the right bag, because your husband will know the difference.

 

In the past we've frozen these.  They are just as soft as when we baked them.  It makes a fairly large batch (I think I counted 6 dozen?) I really should have remembered to count that this last time. 

Hope you enjoy these!

Suzette's Chocolate Chip Cookies

1 C. Crisco

1 C. Margarine (Room Temp)

1.5 C. Sugar

1.5 C. Brown Sugar

2 Tsp. Vanilla

1 Tsp. Water

4 Eggs

Cream all ingredients above.

5.5 C. White Flour
2 Tsp. Salt
2 Tsp. Baking Soda
1 Bag Chocolate Chips
1 C. Walnuts (optional)

Mix Together.

Bake at 375 Degrees for 10-12 Minutes.