Okay, I get it that after sharing my cookie recipe on my blog, it won’t really be top secret anymore. In fact, even my eight year old daughter Betsy was a little concerned that I was considering sharing my recipe. But as I told her, these cookies are so delicious the whole world should get to eat them. And anyway, there’s no benefit to keeping it to myself! Except maybe for patenting the recipe and selling the cookies for $3 a piece. Nah.
This is one recipe that we have tweaked over the years to get just right. And it is! But I solemnly warn you, that if you substitute any ingredients (for example, using vanilla flavoring instead of real vanilla extract), it just won’t be the same. So here goes:
Erin’s (Not So) Top Secret Chocolate Chip Cookies
Preheat your oven to 375-degrees.
Mix the following together with a mixer:
1 c. butter flavored Crisco (for more rounded cookies) or 1/2 c. butter flavored crisco and 1/2 c. real butter (for slightly flatter cookies)
3/4 c. white sugar
3/4 c. firmly packed brown sugar
Then to your bowl continue to mix, adding:
1-2 tsp. real vanilla extract (an extra teaspoon of vanilla gives it a little richer flavor)
Now if you have a hand mixer, I’d recommend mixing the following in a separate bowl and adding a little at a time. If you have a stand mixer, like a Kitchenaid, you can just slowly add the flours, then add the other dry ingredients while it’s mixing.
1 1/2 c. unbleached white flour
3/4 c. whole wheat flour -or- *oat flour (I prefer oat flour, but Cecily prefers whole wheat, so you’ll just have to make two batches and try it both ways. Darn. I also like to make it with half wheat and half oat – totaling 3/4 c. together.)
1 tsp. baking soda
1 tsp. salt
1 c. chopped pecans (if you’re allergic, just skip the recipe and make sugar cookies instead. LOL!)
2 c. real semi-sweet chocolate chips (or more if you’re feeling naughty)
Now, if you’re not a food safety nazi, you could eat one of your cookies raw as dough. But don’t say I didn’t warn you about the risk of botulism or some other nasty food borne disease. But we usually think a nice case of food poisoning is worth eating at least some raw dough.
Whatever dough may remain after the initial cookie dough tasting thing you may have going on, should be scooped out into individual cookie portions – probably about 3/4 oz or 1 oz apiece. (I love my cookie dough scoop, but an old fashioned spoon will do the trick) and placed on a cookie sheet lined with parchment or tinfoil. If you don’t line it you’ll just have to scrape the gunk off your cookie sheet later.
Bake 8 minutes. At the end of the 8 minutes, look at them. They should be a little gooey but not raw looking. If they need to cook a little more, only put them in one minute at a time until they’re done to the texture and crispiness you like. Do remember that they’ll be a little firmer and crispier a few minutes after you take them out of the oven because of residual heat from the cookie pan and the cookies “setting up.” We like ours a little soft so 8 minutes is just about right for us.
* Oat flour is super easy to make. Take some oats and throw them in the blender or food processer and turn on high for about 8 seconds. Voila! Now measure out the amount you need for your recipe.
** Note that we use this cookie as the basis for another delicious cookie we call “Garbage Cookies” because we throw whatever kind of sugary garbage we can find into the dough as the last step before baking: marshamallows, m&m’s, bits of heath bar, coconut, whatever we’ve got on hand, and we always include about 3 or 4 mix-ins total, usually including chocolate chips at least.
As a final note, when we make cookies, I almost always make just half a batch, because if we make a whole batch, we’ll eat a whole batch. This way we each get a couple cookies and we’re done! 🙂
Now go promote world peace and make a batch of cookies so you can take half to one of your neighbors!