1 cube of butter
4 oz of crisco
4 oz of crisco
3/4 cup Brown Sugar (I use dark but use what you have)
3/4 cup White Sugar
Cream together very well with beaters (should be quite creamy)
1 tsp Salt
1 tsp Baking Soda
1 Tbsp Vanilla
Cream Together very well with beaters
2 1/4 cups of flour (Needs to be correct)
1 to 1 1/2 cup chocolate chips I prefer semi-sweet but use what you like my mom uses 1/2 milk and 1/2 semi and she makes a wonderful cookie.
3/4 cup Nuts are optional (I don't care for nuts in cookies so I don't add them)
Bake on cookie sheet at 375 until done.
Here is the deal with these cookies, if you use all butter they taste a little odd and feel a little greasy, if you use all crisco or palm shortening or coconut shortening they are crispier than I like them. If you like them crispy get rid of the butter and use all shortening. Also, when cooking on a cookie sheet it is awesome to use parchment paper. Simply cut parchment paper (you can get it at Walmart or a grocery store in the ziplock bag and aluminum foil section) to fit the pan or tear it to fit the pan and bake directly on it. Two things happen, one your cookies never stick and you don't need to spray or do any greasing of the pan, two clean up involves letting the pan and paper cool and throwing the paper away, since the pan never got dirty you don't need to wash it. If you don't use parchment don't grease the pan simply put the dough directly on the pan. It takes me about 5 minutes to put these cookies together and the kids love them. This is a variation on my mother's recipe and she always made a very good chocolate chip cookie.