Toll House Chocolate Chip Cookies (with Crisco)

*DISCLAIMER: I AM COMPLETELY AGAINST EATING RAW COOKIE DOUGH!!! SORRY!

Ok, so I usually DOUBLE the batch, then freeze what I do not use. The dough is always better a day or two after it is made anyways! The reason why I use the Crisco is because the cookies are softer and fluffier! Having cookie dough on hand are always great for quick snacks or when you want warm cookies when your kids or your hubby comes home. OR.....if you are just craving some...eat them and no one will know!!! Your secret is safe with me!

**Single recipe:

I am typing this in the order I add everything, so it may look different than the printed recipes.

3/4 cup Sugar

3/4 cup Brown Sugar

1 Cup Crisco

2 Eggs

1 tsp. Vanilla

(MIX)

2 1/4 Cup Flour (why dirty another dish? Just add in the bowl!)

1 tsp. Baking Soda

1 tsp. Salt

2 Cups Chocolate Chips (I use semi sweet)

**Something fun...after mixing everything (minus Choc Chips) I like to make a small batch of cookies. This was it really tests the dough for flavor. It's a diff. type of sugar cookie. YUM. A lot of people do not like Choc. Chip cookies, so if you have friends who don't, then make a special batch for them.

Play around with the size of your cookies, mini or large. Just make sure you do NOT over bake them!!! I had a friend whose cookies never turned out like mine and she wondered why....same recipe, same pan...WHY? I had to make cookies AT her house one day and we realized why. Make sure you bake them in the middle of the oven!!! None of this two tray switching thing. I like to bake mine on PARCHMENT PAPER and on an AIR pan. I under bake my cookies compared to most and then let them rest on the pan for 5 mins after taking them out.

Bake @ 375 degrees for 8-10 mins. DO NOT OVER BAKE!!! Take them out just after they don't look raw in the middle and maybe starting to crack just a bit.

To share or not to share??? That is the question!