Chocolate Chip Cookies

This is also known as the famous Sue Cali Chocolate Chip Cookie recipe. I worked with Sue at Churchville Chili and she used to make these and leave them in the staff lounge. There was always a mad rush to get there and grab one before they were gone. I got the recipe from Sue and our family quickly decided these were the best ever. So ... until something even better comes along, this is the recipe we use. 

Chocolate Chip Cookies (the Sue Cali recipe)

1 cup Crisco Shortening

½ cup granulated Sugar

1 cup Brown Sugar

1 tsp. Vanilla

2 Eggs

2 ¼ cups Flour

1 tsp. Baking Soda

1 tsp. Salt

Chocolate Chips

Walnuts (optional)

Cream together the shortening, sugar, brown sugar, vanilla, and eggs. Add flour, baking soda, and salt. Stir in chocolate chips (amount to your liking) and any other ingredients desired such as walnuts, raisins, etc. Drop onto lightly greased cookie sheet in size desired.

If dough is really sticky (it sticks to your hands when touched) add more flour a little at a time so it is not as sticky but not too stiff. This will make the cookies not bake as runny.

Bake at 350° for approximately 10 – 12 minutes (varies depending on the size of the cookies) DO NOT OVERBAKE! Remove from oven when “golden” brown and place on cooling racks. The cookies may seem too soft but they will not be as “hard” if you don’t overbake them and if you put them on cooling racks. When still slightly warm, place in covered dish. This will also help to keep them moist so they don’t dry out on the racks.

Note:  A single batch will fill a heart-shaped cookie cake pan with enough extra dough for 5 – 7 big cookies. Grease and flour pan and bake cookie about 20 minutes at 350°. Cool about 15 minutes and then remove from pan.

This recipe can easily be doubled! And probably should be ...