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Every cookie maker should be able to stake their reputation on their chocolate chip recipe - the king of all cookies. To make the perfect chocolate chip cookie batch after batch takes baking discipline and patience, impeccable timing, and a full-proof delicious recipe.

Personally, I hate a homemade chocolate chip cookie that flattens out and gets too crispy, leaving it with a kindy of gummy texture the next day. This recipe is usually wiped out before a batch even gets a chance to completely cool. These cookies stay soft with a firm outer texture and a mouthful of gooey chocolate goodness in every bite. It's based on Nestle's Toll House Recipe on the back of every package of chocolate chips with a few minor changes. I dare you to eat just one!

CHOCOLATE CHIP COOKIES:

INGREDIENTS:
2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup light brown sugar, packed
1 tsp. baking soda
1 tsp. salt
1 cup Crisco shortening (I use butter flavored)
2 eggs
1 tsp. vanilla
1 15 oz. package semi-sweet chocolate chips (also great with chocolate chunks)
1 cup chopped walnuts (optional)

INSTRUCTIONS:
Preheat the oven to 375 degrees. Mix flour, baking soda and salt together in a large bowl. In a separate bowl cream together white sugar, brown sugar and shortening. Continue until mixture is smooth. Stir in eggs and vanilla. Add approximately half of the dry mixture in with the eggs and sugar, mixing thoroughly, then add the remaining flour and stir until well mixed. Stir in chocolate chips and/or nuts. Refrigerate dough for 10-15 minutes.

Using a 1 Tbsp. measuring scoop, form balls of dough. Be careful not to make balls too large as cookies will come out too flat and won't be as soft and chewy. Place each cookie 2" apart on non-stick (room-temperature or cooler) cookie sheets. Do not grease cookie sheets for best results. Bake for 8-11 minutes until cookies set and turn golden brown. Do not overcook. I usually make 2 trays at a time in the same oven and switch racks after about 5 minutes for so cookies will brown evenly.

Let cookies set for at least 5 minutes before removing to wire racks to cool completely. Makes about 30-36 cookies.

Learn more about this author, Kathy McCabe.
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