(When our family makes cookies we always use equal amounts of butter and Crisco in the recipe. Just the right amount of soft and crisp. Also, aside from Steve, we are lazy and only use this one bowl method) :)
*Preheat oven to 375 degrees.
In a large bowl, cream together:
1/2 c. butter, softened
1/2 c. Crisco
3/4 c. granulated sugar
3/4 c. brown sugar, packed
Then add and mix together briefly, do not overbeat:
2 large eggs
1 t. mexican vanilla
Add to mixture above a little at a time: (I stir the baking soda and salt into one of the measuring cups of flour and then sprinkle it into the dough.)
2 1/4 c. all-purpose flour
1 t. baking soda
1 t. salt
2 c. Nestle Toll House semi-sweet chocolate chips, although I also love the Guittard milk chocolate chips
Drop by cookie-scoop onto baking sheet lined with a Silpat. Bake at 375 degrees for 9 to 11 mins. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.
If, by some miracle, you have any cookies left over to store, I suggest storing them flat in a gallon size Ziplock bag to keep them softer.
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Note: if your cookies have become hard as rocks, try sealing in a slice of bread in the bag and the moisture from the bread will transfer to the cookies. Don't leave in too long or your cookies will taste like Wonderbread. Not recommended. : p
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