The Perfect Chocolate Chip Cookie

If you checked out my Mother's Day post, you would know that I learned how to perfect the chocolate chip cookie from my mother.  It really is just a basic recipe that you find on the back of any package of chocolate chips except for one minor substitution.  Instead of using butter or margarine, you have to use butter-flavored Crisco.  It is the magic ingredient!  These are so good that my HHBL eats an entire pan right out of the oven every time!

For those of you who haven't mastered this cookie yet, follow these simple steps.

The star of this show is Katrina, my Kitchen Aid Mixer.  She really loves to mix it up. Nothing I love more than to let her do all the work! Meet Katrina:

Cream together 3/4 cup of sugar, 3/4 cup of brown sugar and 1 cup butter flavored Crisco.

After it is nice and creamy, add 2 eggs; it is best to incorporate 1 egg at a time. Also add 1 tsp. vanilla!

Looks good already!

Meanwhile, sift together 2 1/4 cup flour, 1 tsp salt, and 1 tsp baking soda.

Slowly add the dry mixture into the creaminess!

My favorite part...mix in 1/2- 3/4 of a bag of chocolate chips (butterscotch or peanut butter chips work well too).

Scoop into yummy little balls and put onto a cookie sheet.

Bake in a preheated 375 degree oven for 8 1/2 to 9 minutes or until the top is crackly and golden brown.

Place onto cooling racks until you absolutely can't resist one!

Bon appetite!