The best chocolate chip cookie recipe . . .

. . . I have ever used. Ever since college when I tried to bake my first batch of chocolate chip cookies (instead of just eating the dough) I have been searching for a great chocolate chip cookie recipe.

It seemed that every time I baked a batch of cookies there would be something not quite right. Was it the oven, the cookie sheet, me, or the recipe?

Evidently, it was the recipe.

I finally used my great aunt’s recipe for chocolate chip cookies. I have had this recipe for years, but for some reason it had slipped through the recipe cards and I never used it.

Unless I ever find a better recipe for chocolate chip cookies, this is the recipe I’ll be using from now on. This recipe makes about 4 dozen (good-sized cookies – I don’t waste time making tablespoon-sized cookies) cookies and we are already down to the last dozen (in fact I am munching on a couple as I type this – gotta watch out for crumbs in the keyboard).

Great Aunt Florence’s Chocolate Chip Cookies:

What you will need:

2/3 C. light brown sugar
2/3 C. granulated sugar
1 tsp. salt
1 tsp. baking soda
1 small pkg. chocolate chips (I just dump in as many as I want)
1 C. Crisco
2 eggs
2 1/2 C. flour
1 T. boiling water

Combine the first seven ingredients and mix well. Add flour and water and beat well. Now, I am not sure why the water should be boiling, but I used boiling water and had great success so that is how I guess it should be done.

Drop whatever size you want (recipe says teaspoon, but I prefer more of a dollop) on a cookie sheet. Bake at 375 degrees for 8-10 minutes. Be sure not to over bake!

There really is no bad chocolate chip cookie. Unless it is a burnt chocolate chip cookie!

Happy Baking!