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How to Make – Gooey Chocolate Chip Cookies

chocolate chip cookie

Cookies and milk play a big part in any North American kid’s childhood.  They always reminds me of sleepovers and school bake sales.  There’s something divinely comforting about biting into a warm gooey cookie fresh from the oven, and washing it all down with a cold glass of milk.  This chocolate chip cookie recipe has been our family standby for over 20 years, and I hope you also will make this a family favourite.

What you’ll need (makes 12-14 cookies):

  • 150ml or 3/4 cup golden Crisco
  • 3/4 cup brown sugar
  • 1 egg
  • 2 tbls milk
  • 2 tsp vanilla extract
  • 1 1/2 cup flour
  • 1 tsp salt
  • 3/4 tsp baking soda
  • 1 cup chocolate chips

Prep Time:  10 minutes

Cook Time:  12-15 minutes

Preheat oven to 190 degrees celsius.
In a bowl, cream together Crisco and brown sugar.  I insist on using golden Crisco vegetable shortening for my cookies.  I find that it gives the cookies a fluffy, light texture, whilst butter can be too dense.  (For all the HKers, you can buy Crisco at Gateway shop in Sheung Wan) 

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Add the egg, milk, and vanilla extract to the mix.

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Now, in a separate bowl, mix together the dry ingredients:  flour, salt, baking soda, and chocolate chips.   Combine this into the wet mixture, taking care not to over blend the dough.

I adore my robin egg-shell blue KitchenAid for this task.

#chocolatechip #cookie #kitchenaid

Plop down 2 tbls-sized balls of dough onto waxed baking paper.  Bake for 12 – 15 minutes until golden.  

#howtomake #chocolatechip #cookie

I strongly advise eating at least one warm cookie straight from the oven!  Wash that all down with a glass of ice cold milk – deliriously good.

Bon Appetit!

chocolate chip cookie
So moist……..oooooohh ya

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Makes perfect dippers in milk.  What’s your favourite way of eating a cookie?

#chocolatechip #cookie

chocolate chip cookie chocolate chip cookie

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