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Best Ever Chocolate Chip Cookies

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Chocolate Chip Cookies

Forget about Toll House, they’re old hat!  You’ve got to try these amazing cookies, they’re the hands down favorite of the whole DamFam!

Now, I’m not that much in to sweets – I like ‘em okay, but I’d much prefer salty snacks to their sugary counterparts.  But these cookies are a serious guilty pleasure of mine.  When they’re hanging around, staring me down from their spot on the cooling rack, lookin’ all innocent and whatnot, I simply cannot be held responsible for my actions.  That’s why I made up a system to keep myself honest.  I make up a huge recipe of dough, and divide it into thirds.  I bake a small batch of cookies for my twerps, then freeze the remaining dough for a rainy day.

Honesty.  It’s the best policy.  Helps the jeans fit a little better.  Also, it limits the amount of time spent hanging out on an uncomfortable bike seat at spin class.

Whip up a batch.  They’re great with a big glass of cold milk.  Plus, they make math homework a practically blissful experience!

Nestle Chips are on sale this week, but I’ve swapped in chocolate chunks and m&m’s too!  Enjoy!

BEST EVER CHOCOLATE CHIP COOKIES

Makes:  4 dozen

Source:  epicurious.com

  • 1 c. brown sugar
  • ½ c. white sugar
  • ½ c. Crisco (I know, I know – but you must get over it.)
  • 1 stick butter, room temperature (the real deal, no margarine – kindly get over this too.)
  • 1 t. vanilla
  • 2 eggs
  • 3 c. flour
  • 1 t. baking soda
  • 1 t. salt
  • 1 12 oz. bag chocolate chips (or m&m’s, or chocolate chunks)

Preheat oven to 350.  Line a cookie sheet with parchment paper and set aside.

Using an electric mixer, beat both sugars, the Crisco, and the butter together until light and fluffy.  Add in the vanilla and the eggs.

In a separate bowl, combine all of the dry ingredients (except the chocolate chips).  Add the dry ingredients to the butter mixture, and beat to blend.  Add in the chocolate chips and mix gently.

Portion out the dough into desired amounts, based on how large you want your cookies to be.  Space dough two inches apart on the cookie sheet; bake for 12 minutes.  Check cookies; rotate pan in the oven, and continue to bake for an additional three minutes, or until golden brown on top.  Remove cookies to a cooling rack.  Remove yourself from the premises!

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

  • margaretharris123

    These sound really great Leah. I would love to try them but I don't fit in my clothes. I will have Nicole bake them when she has friends over this week. Sometimes, I add oatmeal to my cookies (about a cup) this makes me feel like the cookies are healthy. Also, that they are breakfast but that might be to big of a rationalization for some people.

  • LeahDamron

    Margaret, welcome to my world. I'm fully aware that this blog is making my butt look big!!

  • lorraineortnerblake

    Hi, Leah,
    Gorgeous cookies. Could I use your photo for a publication to mention Sendik's being chosen as one of the top three Milwaukee delis? Please email me.
    Thank you,
    Lorraine
    WGA Designer

  • lorraineortnerblake

    Hi, Leah,
    Gorgeous cookies. Could I use your photo for a publication to mention Sendik's being chosen as one of the top three Milwaukee delis? Please email me.
    Thank you,
    Lorraine
    WGA Designer

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