Saturday, December 5, 2009

Cookies and Milk

We've all tried many different types of chocolate chip cookies, but the recipe I have seems to surpass any that I can recollect. It's perfectly chewy on the inside and crispy around the edges. And, of course, it's best warm with melting chocolate chips (I used Ghiradelli this time). I think the idyllic texture is due to the use of shortening. I tend to bake with butter instead of Crisco, but I have it in the pantry specifically for this recipe. I'm not sure where the recipe originated either, but I wrote it on a recipe card from somewhere. The recipe makes three dozen and it's not that great to have so many cookies around waiting to be eaten, so I tend to make a full batch and freeze several small packets that will make 6-12 cookies so I can bake them in a pinch for the two of us to have a treat or if we have company. Ah...gooey warm cookies with a tall glass of cold milk!

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