You'll Need Your Cookie Pants For This One

Thanks to the diligence of my friend Erin, I no longer have to search for the ever-elusive Best Chocolate Chip Cookie Recipe - she found it(!) - and I am forever grateful because now I don't have to waste hours baking (and subsequently throwing away) listless and unsatisfactory chocolate chip cookies. So get ye to the kitchen NOW, and make these cookies! You will not be sorry (unless you eat them all in one go like I did). These cookies will stay soft and perfectly chewy for at least a week, so no need to rush the pleasure. Plus you can always make more. Enjoy!

Chocolate Chip Cookies

Ingredients:

1 cup crisco (or butter)
1 cup light brown sugar
1 cup granulated sugar
2 eggs (room temperature)
1 1/2 tsp vanilla
1 tsp baking soda
1 tsp salt
2 1/4 cups flour
1 12 oz pkg of semi-sweet chocolate chips (sometimes I only use 80% of the bag)

Directions:

Preheat oven to 375°
1. In a large bowl with a wooden spoon (no hand mixers allowed), cream together butter, brown sugar, and granulated sugar. This can take about 3-4 min to do).
2. Stir in the eggs.
3. Add & mix well the vanilla, baking soda, and salt.
4. Add & mix in the flour.
5. Stir in chocolate chips (I usually use a little less than one bag)

Form large spoonfuls (about the size of a golf ball) onto an ungreased (light, not dark colored) cookie sheet and bake for 8-10 min. They should still look slightly raw when you take them out of the oven. If the tops are kind of brown you know they're done. I always let them finish cooking on the baking sheet for a minute or two before transferring them onto a rack to cool. Store in an airtight container for up to 1 week. But I guarantee they won't last that long. Just ask the Hubs. (Makes 2 dozen)

And if you're like me and couldn't resisit eating them all at once, don't despair, that's what Cookie Pants are for...and a Piano Mat.