The Best Chocolate Chip Cookies EVER

It’s no secret that we love chocolate chips cookies in our house and that we make them at exceptionally close intervals (it’s embarrassing really)… It’s the dessert I prefer to almost any other, especially the dough. I believe I’ve passed onto the offspring the questionable habit of surreptitiously popping cookies dough balls into my mouth as I neatly place others onto the cookie sheet, quite inadvertently I assure you (I didn’t know anyone was watching). What can I say- life is short, life without cookie dough… well, I don’t even want to go there.
So after years of practice, here are the secrets of perfect cookies, if ‘perfect’ to you is warm, soft and tantalizingly smooshy.
The thing of it is- this is the recipe off the back of the Nestle Toll House Chocolate Chip package, with a few slight but crucial modifications.

Perfect Chocolate Chip Cookies

1/2 cup butter flavored Crisco
1/2 cup salted real butter, room temperature (Don’t microwave it if you just got it out of the fridge, just stick it in your armpit while you get the rest of the ingredients ready. Unless you only have a tank top on… then go ahead and use the microwave, but only for 10 seconds.)
3/4 cup white sugar
3/4 cup dark brown sugar
2 eggs
1 tsp. real vanilla
2 1/4 cup flour (white, unbleached)
1 tsp. salt
1 tsp. baking soda
12 oz. (small bag) of semi sweet chocolate chips from the refrigerator (not refrigerated is fine, but I really like the way the cookies turn out when the chocolate chips start out cold)

Preheat oven to 375 degrees.
Mix Crisco, butter and sugars together, preferably in a mixer.
Add eggs and vanilla, mix again until smooth.
Add 2 cups of flour to the mixture, then the salt and baking soda right on top of the flour, mix some more.
Add the final 1/4 cup of flour and mix until smooth.
Add the chocolate chips and do the final mixing by hand.
Make the cookie dough balls with a regular size spoon (the dough ball should be a little bit smaller than a hacky sack) make about 12 cookies per insulated cookie sheet.
Bake for no more than 9 minutes. After 9 minutes the cookies will be overdone and crunchy, expect even a worse fate without an insulated cookie sheet. The cookies might look undercooked, but really they’re perfect (believe in yourself). Leave them on the hot cookie sheet for another minute or so then place them on a cool surface. If you can help it- don’t let them cool completely… get out the milk and enjoy.

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