Zach’s chocolate chip cookies

The pictures are from me making a triple batch. Technically, the cookies are supposed to be tablespoon sized balls, but I make big cookies that take longer to bake. I found using the largest ice cream scooper that pampered chef sells makes cookies that are perfect when baked for 13 minutes. Crispy outside with a chewy inside. My triple batch made 51 cookies, so a single batch would make 17 big cookies, or according to the crisco recipe with smaller cookies, 3 dozen.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 375 degrees Fahrenheit

Step 2

Beat Crisco, brown sugar, milk, and vanilla in a large bowl with mixer on medium until we’ll blended.

Step 3

Beat in egg

Step 4

In a medium bowl, stir flour, salt, and baking soda.

Step 5

Gradually beat dry ingredients into the wet ingredients into a creamed texture until just blended. Stir in chocolate chips.

Step 6

Drop rounded measured big ice cream scooper sized balls onto a parchment paper lined baking sheet spaced 2-3 inches apart for room to expand.

Step 7

Bake 10-15 minutes until preferred doneness is achieved. Cool for a few minutes before moving cookies to a wire rack for complete cooling.