Copyright©2007- 2010 Donna Goff

Thursday, August 16, 2007

Dad's Chocolate Chip Cookies

This is the basic recipe that my mother, Dorothy, and her mother, "Effie," used to make chocolate chip cookies. They were inclined to use half butter and half Crisco, and we use pure butter. Yes, these were the cookies that were in the tins that my grandma would serve us up from, and send home with us. My husband added the coconut and chopped nuts. This makes a chewy chocolate chip cookie. For a crunchier cookie just cook them longer.

Basic Ingredients:

4 ½ cups flour
2 teaspoons baking soda
2 teaspoons salt
2 cups butter OR 1 cup Crisco (shortening) + 1 cup butter
1 ½ granulated sugar
1 ½ brown sugar
1 teaspoon vanilla
2- 4 eggs (less eggs make cake like cookies, 2 works great!)
1 cup chocolate chips (or just eyeball to desires amounts!)

Optional Ingredients:

1 cup chopped walnuts
1 cup coconut

Directions:

Sift and set aside flour, baking soda, and salt

Cream together butter (OR 1 cup Crisco + 1 cup butter), granulated sugar, brown sugar, vanilla, and 2- 4 eggs. Important Note see end note on cookie quality and type of fat used.


Combine flour mixture, liquid mixture, and eggs.

Add
chocolate chips

Optional- Add chopped walnuts and coconut.

Drop by rounded teaspoon on un-greased cookies sheet. Bake at 375 for 8-10 minutes

Important Note: on butter, margarine, and shortenings...For health, taste, and product quality, I use pure butter. In this note I will focus on product quality. I will deal with nutrition in separate posts. I do not recommend margarine as many margarines have changed over the years and have more water and air whipped into them, and this changes the recipe, when cooked. If you have to use margarine or another brand of shortening, you will have to experiment, usually adding a 1/4 cup or more of flour. Even butter sometimes has problems if carregenan is added to thicken the butter instead of milk fat. Though carregenan is a natural thickener, it does not act the same in recipes.

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