After all the times I have made these cookies (and shared the recipe with friends) I recently realized I have never posted the recipe on my blog. So here it is…with my own variation added too!
My dear friend Joyce made these at their home while I was attending a conference in Dallas. Both Joyce and her hubby Dick always went out of their way to insure that all their guests were happy and well fed…and these cookies were ALWAYS a requested item on the agenda!
The recipe makes a LARGE batch, (Remember…Everything is BIGGER in Texas!) and they freeze beautifully. Some folks like them slightly under baked so they remain soft and rather gooey, but others like them fully baked and sort of crunchy. It’s up to you.
So thanks to Joyce and Dick for all the awesome Dallas memories…and for this DELICIOUS recipe.
Joyce’s BEST EVER Chocolate Chip Cookies
And the last time I made these cookies I added a new twist of my own…
I LOVE cooking with fresh herbs…so I finely minced some mint leaves and stirred them into the last pan of cookie dough…just to test it out…because we all know how well chocolate and mint go together…
ABSOLUTELY DELICIOUS.
Now…please pass the milk!
- 1 1/2 sticks of Butter Flavored Crisco (Do NOT substitute here!)
- 2 1/2 cups brown sugar
- 4 Tblsp. milk
- 2 Tblsp. real vanilla extract
- 2 large or 3 small eggs
- 2 tsp. baking soda
- 4 1/2 to 5 cups flour
- 2 bags milk chocloate chips
- 1 bag semi-sweet chocolate chips
- Cream the Crisco and the brown sugar until light and fluffy. Add the milk, vanilla and eggs and mix well. Mix in the flour and the baking soda and combine. Fold in the chocolate chips and combine.
- Chill the dough and drop by spoonfuls onto cookie sheets. Bake at 375 degrees for 11 to 13 minutes. Cool for several minutes on the cookie sheet and then remove to wire rack to cool completely. Enjoy!
- If you like chewier cookies...remove sooner. And if you like them crispy...bake them longer. Either way...you'll love 'em! And for a special "Meemaw" touch...chop some fresh mint leaves and stir into the dough before baking. DELISH!
These sound like a wonderful riff on my current recipe. Tell me a bit more about the addition of fresh mint. For instance, approximate quantity. . . stirred in or just kind of scattered on the top? I have regular and chocolate mint in the garden as well as a lemon mint. Thinking the chocolate.
Hi Suzanne! I stirred the chopped fresh mint into the dough before baking. (I just chopped “a small handful” of leaves.)In fact I think I stirred it in before I chilled the dough so the mint had a chance to infuse the dough with even more mint flavor before baking. (If you scatter it on top of the cookies the leaves would burn.) I used regular mint, but chocolate mint sounds great too. (I would divide the cookie dough and try some of each. And please let me know which one you like best!
XOXO
Meemaw