This recipe is from memory… so Teddy Graham (bear) w/ me:
1/2 Cup Butter
1/2 Cup Crisco *I swear using half butter and half crisco makes for the most fattening, chewy delicious cookies ever to grace your cookie monster lips
1 Cup Brown sugar
1/2 Cup White sugar
2 Egg Yolks
1 Tbsp. Vanilla
1 (ish) Tbsp. Maple Syrup
3 cups flour
1 1/2 Tsp. Baking Powder
1 Tsp. Baking Soda
1/2 Tsp. Kosher Salt
1/2 Tsp. Ground Cinnamon
1 cup chocolate chips (any kind your little heart desires!)
1 cup chopped chocolate bars OR another cup of chocolate chips… (I like to chop up nice big chunks of both white and dark chocolate bars to keep things interesting)
Directions: Cream the butter and Crisco (ohhhh baybee!) and add both sugars… cream together on high (get it!), add the eggs yolks, mix, add the vanilla and maple syrup; meanwhile, in a neighboring & separate bowl mix together the dry ingredients (no, this does not mean all ingredients not containing alcohol… speaking of, you can for reals add a little tsp. or so of Brandy to the batch for extra flavor. Martha does it all the time, I swear!), slowly add the dry to the wet in three additions & mix that shit well after adding each, then finally, add the goods (chocolate chips & chunks) mixing either by hand or on a low speed.
Bake ’em nice and big at 350 degrees for about 10 minutes, or until set. For good lookin’ cookies chill the dough prior to baking (for overnight or at least 2 hours) or place the cookies on the baking sheets and then into the freezer for 15 (ish) minutes before baking.
Here’s some other choco-chip-inspo recipes to try! Plus follow ThisBabeBakes via Pinterest for tons more recipes… get yo’ yummy on!