Chocolate Chip Cookies

I make a version of Crisco's Ultimate Chocolate Chip Cookie and it is fabulous. Seriously, I am not even kidding you. And it freezes well! But there are a couple of changes I make to it that make it fabulous. I'll note those below.

CHOCOLATE CHIP COOKIES

1 1/2 cups butter blend ** (recipe is below)

2 1/2 cups brown sugar

2 eggs

1/4 cup milk

2 tablespoons vanilla

1 1/2 teaspoons baking soda

2 teaspoons salt

3 1/4 cups flour

2 1/2 cups chocolate chips

Cream butter and sugar. Add eggs, milk, vanilla, soda, and salt; mix well. Add flour and mix just until the dough comes together.

Add the chocolate chips and stir just to blend. Drop by cookie or ice cream scoops onto an insulated baking sheet and bake at 375 degrees for 13 minutes.

Cool 5 minutes before loosening from pan.

Makes a big bunch.

To freeze, simply wash out a large orange juice container, keeping the metal lid. Spoon/squash the cookie dough into the container, and seal with the metal lid. Freeze until ready for use; then simply slice off discs and either bake or quarter the discs and bake.

Jen's notes:

1. **Recipe for butter blend above: 1 lb. butter plus 1 cup olive oil. Place this in your mixer and whip until well blended and creamy. The more you whip, the more air you put into the mix and the lighter it will be. Use this instead of a purchased margarine spread. DO NOT USE REAL BUTTER ALONE IN THIS RECIPE. You can substitute Butter-flavoured shortening if you like.

2. The baking time is really 10-14 minutes depending on your oven.

3. These will disappear fast, so it's good to have some dough on hand. Add nuts to the recipe if you like.

rating: one bazillion stars. Loved by everyone who tries them.