Reply #12: I make the world's best chocolate chip cookies [View All]

and I'm not the least bit modest about it.

Indeed, I baked some this morning to take to Joan Ruff's campaign HQ (she's running for U.S. Senate in Kansas and I'm volunteering for her three days a week) and the arrived still warm.

Here's my recipe:

Cream together:
1 cup Crisco (NOT butter-flavored. It's gross and leaves an artificial taste)
1 cup white sugar
1/2 cup brown sugar, packed

Add 2 medium eggs and 2 teaspoons REAL vanilla. Not artificial.

Then stir in:
2 1/4 cups unbleached white flour (I don't sift, but scoop it up lightly. Do NOT pack or shake down the cup of flour)
1/2 teaspoon each baking powder and baking soda

Finally add one 12 oz package of real semi-sweet chocolate chips. Bakers used to make the best ones and they disappeared from the supermarket shelves a couple of years ago, so I usually use Hershey's.

Drop by teaspoon amounts onto lightly greased baking sheets and bake at 350 degrees for 10-15 minutes. Check them after 10 minutes and use your own judgment as to how much longer they need to bake.

I have the rack at the top (broil) position of my electric oven, and they come out a combination of crispy and chewy that's to die for. They're best right out of the oven, but even several days later are infinitely better than store bought.

This is a recipe from a 1930s cookbook, and I accidentally discovered that medium eggs are the best size.