Top-ranked recipe named “Butter Flavored Crisco Ultimate Chocolate Chip Cookie”
I was invited by my old neighbors to their new neighborhoods community pool party/BBQ. I was 5 months pregnant or so and it was a warm day so I decided to head over there. It was a potluck so I brought some of my chocolate crack. They mentioned that someone had brought chocolate chip cookies and that they were the best they’d ever had. I’m always looking to try new things and learn new recipes so I challenged myself to find out who made those cookies. I walked around asking every person I saw if they knew who made the chocolate chip cookies. One woman said she knew and took me over to find her. The woman who made them said it was the old original Toll House chocolate chip recipe and to swap out butter for butter flavored Crisco. I went home and had to make them. They came out PERFECT! So happy I asked around. I froze half of the dough to make PIZOOKI’S in our cast iron skillet later on.
Ready in 30 minutes
Original recipe makes 36 Servings
Yields: 3 dozen 3-inch cookies
Ingredients:
3/4 cup Butter flavored Crisco
1 1/4 cups Brown Sugar
2 tablespoons Milk
1 tablespoon Vanilla
1 Egg
1 3/4 cups All-purpose flour
1 teaspoon Salt
3/4 teaspoon Baking soda
1 cup Semi-sweet chocolate chips (I used 1 cup + 1/4 cup Nestle Toll House Semi-sweet morsels)
1 cup Pecan pieces (I used 1 TBSP of chopped up pecan pieces)
Preparation:
Heat oven to 375. Cream butter flavor Crisco, brown sugar, milk, and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt, and baking soda. Add to creamed mixture, gradually.
Stir in chocolate chips and nuts.
Drop about 2 measuring tablespoons of dough 3 inches apart on ungreased baking sheet. I like to roll mine in perfect balls. Bake at 375 8 to 10 minutes for chewy cookies (they will look light and moist) or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Immediately remove from cookie sheets and place on cooling racks, by using a spatula. They will continue to cook if you leave them on the hot pan.
Note: if nuts are omitted, use 1-1/2 cups semi-sweet chocolate chips
PIZOOKI:
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