Our social life is baseball. The grandson is thirteen and has played baseball since he was pretty little. At thirteen, they are pretty serious about the game. After all these years, I am still learning the rules of baseball, strategy, and how good of a coach my son-in-law is.
Last weekend the boys were in tournaments. Saturday evening was a double header with just enough time for them to eat a bite and talk strategy for the next game. So, I made cookies for them.
These chocolate chip cookies were enjoyed by friends and family in the stands, the coaches, and the boys. A few people asked for the recipe, so, here it is. I doubled the recipe and it made 80 very large cookies. Go Dodgers!!
Pretty Good Chocolate Chip Cookies
1/2 cup softened butter
1/2 cup softened butter flavor Crisco
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 large eggs
1 tablespoon water
1 tablespoon vanilla extract
2 1/2 cups all purpose flour or whole wheat flour or a mix of both
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 12 oz. bag semisweet chocolate chips
Preheat oven to 350°. In a large mixing bowl, cream together the butter, Crisco, sugars, eggs, water, and vanilla. In another bowl, sift and mix together the flour, salt, baking powder and baking soda.
Combine the wet and dry ingredients. Stir in the chocolate chips.
Place golf ball sized dough portions 2 inches apart on an ungreased baking sheet.
Bake for about 12-15 minutes or just until the entire cookie is a golden brown. Remove from the oven and let the cookies set for one minute. This is important….do not skip this step. The cookies will sink a little bit and then they will look like chocolate chip cookies. Transfer cookies to cooling racks until cooled entirely. Makes about 30-40 good sized cookies.