Possibly The Original Toll House Chocolate Chip Cookies
Chocolate Chip Cookies made with shortening rather than butter. Yield is approximate and really depends on how big you make the cookies. The Toll House recipe on the bag is supposed to make 5 dozen (60 cookies) so theoretically this should make 90. I made mine larger and didn't get nearly as many.
Servings 60 cookies
Cost 5
Ingredients
- 1 ½ cups Crisco brand shortening** (288 grams)
- 1 ⅛ cups light brown sugar (225 grams)
- 1 ⅛ cups granulated sugar (225 grams)
- 3 large eggs, room temperature (See tip at the bottom)
- 1 ½ tsp vanilla extract
- 1 ½ tsp salt
- 1 ½ tsp baking soda
- 1 ½ teaspoon water
- 3 cups plus 2 tablespoons all-purpose flour (King Arthur) (396 grams)
- 3 cups semisweet chocolate chips (about 1 ½ bags)
Instructions
- Preheat oven to 350 degrees F. Have ready three baking sheets lined with parchment paper.
- With an electric mixer, beat shortening, sugar and brown sugar until creamy. Add the eggs and vanilla on medium speed for 3-5 minutes. Beat in salt. Dissolve baking soda in water and add to batter. Stir until fully blended.
- Gradually add flour, stirring until almost fully blended. Add chocolate chips and stir until chips are mixed in and flour is fully absorbed.
- Using a medium size cookie scoop, scoop balls of dough and arrange on baking sheets spacing 2 ½ inches apart.
- Bake one sheet at a time for about 12 to 14 minutes or until edges are slightly browned.
- Remove cookies from baking sheets and cool on racks. Repeat with remaining dough.
Notes
If your eggs are cold, you can bring them to room temperature quickly by dunking them in very warm water.