I consider myself to be a pretty competent baker and yet – until just a couple of weeks ago – I could NOT succeed at your basic Chocolate Chip Cookie! Brownies, Pies, Coffee Cakes – no problem! But Chocolate Chip Cookies – failure after failure! Until I finally learned these two really helpful tips –
1) Use half Crisco – not all butter (say what?!)
2) Refrigerate the dough over night
So, now I am proud of my Chocolate Chip Cookies!

If you have ever struggled, try this recipe:
1/2 cup unsalted butter
1/2 cup Crisco
1 cup brown sugar – packed
2 large eggs
1 T. vanilla extract
1 tsp. salt
2 3/4 cups flour
2 cups semisweet chocolate
*I use over-size Ghiradelli chips. (You can see how big they are. This chip almost fills up our 1/4 teaspoon!)

In a large mixing bowl, cream the butter, shortening, and sugars.
Add the eggs and vanilla and beat until mixed well.
Add the baking soda and salt and beat until mixed well.
Gradually add the flour and mix until blended.
Stir in the chocolate chips.
Refrigerate overnight.
Heat the oven to 350 degrees.
Drop 3 tablespoons of dough (these are large cookies!) onto an ungreased cookie sheet – 3 inches apart.
Bake until the edges are golden – do NOT overcook!
Cool 2 minutes on cookie sheet and then transfer to cooling racks.
And remember…give up half of your butter and try crisco!
Enjoy!


































