For his Father’s Day dessert, my hubby wanted chocolate chip cookies. His favorite recipe is one I have had for years. Let’s face it. Chocolate chip cookie recipes are like meatloaf recipes. Everybody has one, and everybody thinks theirs is the best. Difference is, people actually like chocolate chip cookies.
When I was a girl growing up at Vandament Avenue Baptist Church in Yukon, Oklahoma, we had a sweet little old lady member named Blanche James. She lived in a little house in Yukon and she quilted like a dream. She was very crafty and made me handmade items when I was younger. My mom was able to get Blanche’s chocolate chip cookie recipe before she passed away (Mrs. Blanche passed away, not my mom), and it is the recipe I use over and over. The card it is written on is wrinkled, taped up, stained, and the one card we won’t lose. It is usually taped inside the cabinet door. Mrs. Blanche has been gone for years now, but I always think of her when I make these cookies, and it makes me smile.
- 1 c. shortening (or 3/4 c. butter)
- 1 c. brown sugar
- 1/2 c. sugar
- 1 t. vanilla
- 2 eggs
- 2 1/4 c. flour
- 1 t. soda
- 1 t. salt
- 1 pkg. chocolate chips (I prefer semi-sweet)
- 1 c. chopped pecans (optional)
Cream together the shortening and sugars. Add eggs to creamed mixture and mix in vanilla. In a separate bowl, stir together the flour, soda, and salt. Add to creamed mixture slowly. Stir in chocolate chips and pecans. Drop by teaspoonfuls onto cookie sheet. (I use a small Pampered Chef scoop.) Bake at 375 degrees for 8-10 minutes. Makes approximately 5 dozen cookies. (The recipe might make 6 dozen if you don’t eat a bunch of the cookie dough.)
I sometimes make up the dough and keep it in the fridge. That way hubby can have fresh baked cookies each night. Yummers!