Do I hear trumpets in the background? A parade going by? Angels singing a Hallelujah chorus?
The best part? They can be made gluten free and are just as good as the gluten-filled cookies. I served the gluten-free version to some friends who stopped by yesterday -- who are gluten eaters -- and they thought they were good. And helped themselves to seconds.
It's been awhile since I have personally tasted these cookies with gluten. But, I dream about them they are so yummy.
Annie's Mom's Chocolate Chip Cookies
Grab a bag of chocolate chips, an apron from our Trendy Mama, and preheat your ovens to 375.
2/3 cup Crisco
2/3 cup butter (1 stick, plus 3 Tablespoons), softened
(I know, Crisco and butter. These cookies are worth it!)
1 cup sugar
1 cup brown sugar
2 t vanilla
3 1/2 cups flour (or if you're making GF cookies, use 3 1/2 cups gluten free flour- I used Pamela's baking mix. Add 2 teaspoons xanthan gum to the flour.)
1 t baking soda
1 t salt
12 oz chocolate chips (plus a few for eating and a few more thrown in for good measure)
Cream Crisco, butter, sugars, eggs, and vanilla together. Combine dry ingredients in a separate bowl. Gradually stir the dry ingredients into the wet ones. Add chocolate chips gently. Roll dough into small balls and place on an UNGREASED cookie sheet 2'' apart. (I promise, ungreased and far apart.) Bake 3 minutes on the top rack. Place cookie sheet on the bottom rack for another 4 to 5 minutes. (For a total baking time of 7 to 8 minutes.) When you take them out of the oven, they will not look done. But they are. Cool slightly before removing from cookie sheet. If you eat them while they are still hot, they will be gooey in the middle.
Try not to eat them ALL while they are hot.