Hannah’s Chocolate Chip Cookies
Submitted by Hannah Edwards
- 2 1⁄4 C flour
- 1 tsp baking soda
- 1 tsp salt
- 1 C butter-flavored Crisco
- 3⁄4 C granulated sugar
- 3⁄4 C brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 C Ghirardelli mini semi-sweet chocolate chips
Preheat oven to 375°.
Combine flour, baking soda and salt and set aside. In a bowl, blend Crisco, sugar, brown sugar and vanilla (scraping down sides as needed).
Add 2 eggs, one at a time, beating after each addition. Beat in flour mixture. Stir in chips by hand.
Measure 2 tablespoons of dough and gently shape into a “cookie tower” that is about 1-1/2 inches wide and 2 inches tall. Place on ungreased cookie sheet 3 inches apart. Handle the dough as little as possible, as heat from your hands creates a different texture in your finished product.
Bake for 8 minutes. They will look under-cooked, but don’t panic. Leave the cookies on the cookie sheet for another 8 minutes outside the oven. Then transfer to wax paper to finish cooling. Makes 2 dozen.