Magic Chocolate Chip Cookies

When I was about 8 or 9 years old I started to learn how to make cookies, chocolate chip cookies to be specific. I had the recipe memorized by the time I was 12, and I make them on a weekly basis. I had (have) a mild addiction to the cookie dough. 

In high school, I had friends who I am pretty sure were JUST my friends so I would make them cookies **cough cough** Luke, Travis, Carston** Cough Cough**

In college I literally had a guy call me and ask me if he bought all the ingredients for me if I would make him a couple batches of these cookies, and later he and a few friends called me while I was home for my off track and asked me if I could possibly mail them some of these cookies.

After I got married, I had a friend ask me for the recipe, and a few days later she came to my house so I could SHOW her how to make the cookies, because she said "it just wasn't the same"...

A few years later, I made some cookies for one of my best friends and her awesome husband, he took a bite of one of the cookies while we were at the front door and yelled "WITCH CRAFT"...

I am not always the best cook... I don't have a cook book coming out anytime soon (although, it is something I have dreamt about)... But from day one, my husband has always bragged about my cookies. When he introduces me to people, it's basically part of my name. And at one point, before we had children, he all but made me put it on my resume/job applications...

Long story short, I cannot believe I am just NOW sharing this recipe with my readers. You are all amazing, and you totally deserve this! 

I call them Magic Chocolate Chip cookies for two reasons. One of them being, people always tell me they never taste the same when they make them... and partly because of when Matt loudly accused me of witch craft because of them, and it just kinda stuck. 

I will begin by telling you part of my "magic" is not magic at all, it's years of making the same cookie, hundreds of times I'm certain of it. 

The other part is, I tell people I make them with "love". Just a little extra care. I don't measure things out crisply, I "feel" the ingredients. That is to say, I kinda just eyeball it a little, I don't pack things tightly, and I certainly don't scrape off the top with a butter knife for a perfect measurement. 

I have always felt that the very best recipes are the ones made from the heart, not an index card. 

So do me a favor, when you make these, follow the instructions, but also... do what feels right... do what feels good! 

And for heaven sakes... eat a HEAPING spoonful of cookie dough before popping them in the oven. 

Ingredients:

1 Cup Crisco

3/4 Cup Sugar

3/4 Cup Brown Sugar

2 Large/Extra Large Eggs

1.5 Teaspoons Vanilla (**The type of vanilla you use can change the taste of your cookie)

1 Teaspoon Baking Soda

1 Teaspoon Salt

2 1/4 Cups Flour

1-2 cups chocolate chips (I usually stay on the lighter side for the chocolate chips, but this part really is up to what YOU want. If you like them chocolatey, then go for it!)

Directions:

Mix Crisco, Sugar, Brown Sugar and Eggs together. Beat until completely combined. Add The Vanilla, Baking Soda, and Salt. Beat until completely combined. (Use a rubber scraper to get the dough off the sides and keep mixing). 

Slowly Add the flower while mixing. I usually end up using between 2-2 1/4 cups. I do not always use all of it! I just like to watch for the right texture. As far as texture, you want it soft and creamy. Not runny, and not stiff. A beautiful happy medium of a nice soft and creamy dough. 

*** Pause and eat a spoonful or two of cookie dough. I know I know... salmonella. Well I was told by a very skilled chef/baker, that when you whisk the sugar and eggs at a high speed there is a chemical reaction that happens that kills the bacteria. So, I eat it completely guilt free. Thank you very much. 

Mix in the chocolate chips with a spatula or a spoon. Don't use the kitchen aid or electric whisk for this, it will just make the cookies greasy. 

Bake at 350* for 8-9 Minutes. 

I get them out when they are still somewhat "dough-y" looking (You''ll see below) and I let them finish "baking" on the pan. After they have settled and are done, Then I will remove them to cool on a cooling rack. 

Enjoy!

I PROMISE you, Crisco is so much better than Butter!!!

I prefer extra large eggs, these are just regular large... no extra.. sad day. BUT, they still taste delicious.

This is how I measure things... I am certain Dave Ramsey would slap me silly for this, but this is MY kitchen.

This scooper is my best friend. Okay not really, but I have had it longer than I've been married, so that is saying something. Pampered Chef baby! I love it, and I never use anything else for cookies. **It also works nicely for mellon balling, and other things.

I know they are kinda "flat" looking. But last I checked, people have never cared what they looked like when they tasted this good.

TADA!

Thank you for stopping by. Now that I have shared one of my most treasured recipes, I would like to ask each of you wonderful people to do me a sweet treat today. If you've stopped by, share this post, or a link to any of your favorite blog posts! Pin it to Pinterest, Twitter, Facebook, Instagram, or anything else. 

I also love to hear from my readers. Comment below and let me know how your cookies turn out!

xoxo, Kelsie