Chocolate Chip Cookies

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½ cup soft butter
½ cup buttered flavored Crisco
1 cup granulated sugar
1 cup packed brown sugar
2 XL eggs
2 teaspoons vanilla
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups semi-sweet chocolate chips

Preheat oven to 385 degrees.

Cream butter, Crisco, and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Stir in chocolate chips. Scoop out approximately 24 2” balls of dough.  Gently roll. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet.  

Bake at 385 degrees for 12+ min. Let set. Share!

Chocolate Chip Pizookie
For the Pizookie, bake cookie dough in small pie tin at 375 degrees for 12-14 minutes. While hot, serve up a generous helping of ice cream, hot fudge sauce, other sundae toppings and whipped cream if desired.