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Hannah’s Chocolate Chip Cookies

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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.

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