Monday, July 11, 2011

Toll House Chocolate Chip Cookies

My good friend Lindsey has always made the best chocolate chip cookies.  I was very surprised (years ago) to find out it was simply the Original Nestle Toll House Chocolate Chip Cookies!  But, there was one simple change, she replaced the regular butter w/ Crisco Butter!  It's amazing the difference!  It makes the cookies so much more fluffy and golden.  (I think my Crisco butter is a little old, b/c they did not turn out as fluffy and golden as they have in the past.)  Make sure to follow the directions step by step, they won't turn out right if ya don't.  These are seriously so good!  They're my husbands favorite and requests them far more than I ever make them.  I rate these a 4.5.

You'll have to excuse the picture quality, I could not figure out why they were coming out blurry, finally I found out there was a tiny little finger print on the lens! :)  This is the cookie dough, yum!

Use a tablespoon cookie dough scooper (or just a tablespoon) onto an ungreased cookie sheet.  Bake for 8-10 minutes until golden (don't cook too long, they harden as they cool). 

Place cookies on a cooling rack. (I cleaned the smudge off the lens.)

Look at all that yumminess!

You have to try these!  They are so good!  Yummy!

Toll House Chocolate Chip Cookies


2 1/4 cups flour
1 t. baking soda
1 t. salt
1 c Crisco butter + 2 T water
3/4 c granulated sugar
3/4 c packed brown sugar
1 t. vanilla extract
2 large eggs
2 cups chocolate chips (milk chocolate or semi-sweet)

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat Crisco butter, water, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 8 to 10  minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.   Enjoy!!

Update: I've found using 1/2 c of Crisco butter+ 1 T water and 1/2 c softened butter (instead of 1 c Crisco butter and 2 T water) makes it even better!  Go ahead try it, let me know if you notice a difference!


Jamie Meacham said...

I tried the crisco butter and it helped soooo much! Thanks for the idea!

Brittany said...

Crisco butter does make a huge difference huh?! I'm glad I could help :)

Lindsey said...

I feel honored:)

Mykat said...

The butter crisco is the secret ingredient I have been searching for all this time. Great cookies!

Brittany said...

Glad I could help you finally find that "secret" ingredient ;) Thanks for all of your comments.