My favorite childhood moments with my Grandma Murphy involve pulling up a chair to the edge of the counter and helping her stir batter or roll out dough. Many of these memories include my brother, Colin, and my cousin Julie. The three of us spent lots of time in the kitchen with our grandma when we were younger, and she always had two rules: 1). Clean as you go and 2). Don’t eat the batter.
As kids, we couldn’t resist Grandma’s delicious chocolate chip cookie dough, and we snuck it by the spoonful when she had her back turned or left the room. She always noticed the missing batter and we, of course, blamed it on the dog.
As an adult, I still follow at least one of Grandma’s rules because, let’s face it, sometimes the best part of making chocolate chip cookies is eating the batter.
Here’s my grandma’s foolproof recipe for chocolate chip cookies.
3/4 cup Crisco
1 1/4 cups firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup pecan pieces
Preheat oven to 375°F
In large bowl, cream together Crisco, brown sugar, milk and vanilla and blend until creamy. Add egg to mixture and blend.
In a separate bowl, combine flour, salt and baking soda. Add to creamed mixture and blend. Stir in chocolate chips and pecan pieces.
Use a tablespoon to drop cookie dough 3 inches apart on ungreased baking sheet. Bake for 8 to 10 minutes for chewy cookies (they will appear light and moist) or 11 to 13 minutes for crisp cookies. Let cool on baking sheet for 2 minutes before removing to cooling rack.