These chocolate chip cookies will always take me right into my childhood nostalgia!
First of all, you should know: I don’t bake much. But, it does just so happen that this is the first thing I’ve made in the new house that’s been truly worth photographing; what a way to kick off the blog! Who doesn’t like cookies?
In high school, I was known as the “girl whose mom always had baked goods in the house.” Among other favorites, chocolate chip cookies were a staple in our household. We always had all the ingredients on hand; they came together quickly, and were an easy crowd-pleaser. She always used the same recipe, and it stayed propped up above our kitchen sink. It’s from the box of Crisco sticks.
However, a new kitchen development has truly revolutionized cookie making…the cookie scoop. We got this Cookie Scoop (affiliate link) for our wedding, and I adore it. It makes perfectly sized cake balls and cookies.
When I got home from work, I was eating dark chocolate chips out of the bag for lunch and thought I should probably eat something with more substance…how about cookies? Then I realized that I had also eaten cookies at work. ALL I’VE EATEN TODAY IS COOKIES, Y’ALL. That’s fine, right? I found the Crisco recipe online and made a few adjustments. Mostly because I didn’t have very much brown sugar. But honestly, this ratio was awesome…Light crunch on the outside, still chewy in the middle, even after cooling. The combo of chips made the chocolate flavors deep and delicious. Plus almond milk is healthy, so these cookies are basically healthy.
Cookies were just one way that my mom took care of us (and still does!). Making these took me back to after-school snacks and the days where dessert was essential in our household. I’ll never forget the day my smallest brother, Hudson, declared he couldn’t go to bed because, “I haven’t had dessert yet!”
Need another chocolate chip cookies recipe? How about my mother-in-love’s?
Mama Marla's Chocolate Chip Cookies
- ¾ stick Crisco Shortening
- ¼ C. brown sugar
- 1 C. white granulated sugar
- 2 T. almond milk
- 1 T. vanilla extract
- 1 egg
- 1 ¾ C. flour
- 1 t. salt
- ¾ t. baking soda
- ½ C. semi-sweet chocolate chips
- ¼ C. dark chocolate chips
- Preheat your oven to 375 degrees F.
- Cream shortening, sugar, milk and vanilla at medium speed.
- Add all other ingredients except chips until just combined.
- Use a spatula and stir in chocolate chips.
- Dollop spoons onto ungreased cookie sheet
- Bake for 8-12 minutes to desired brownness.
- Cool on a cooling rack and package up for a picnic or eat some right away with a tall mug of milk.
Notes Ovens may vary. Mine was right at 10 minutes.