Classic Chocolate Chip Cookies

(more pics!)

This is a Toll House recipe that my mom modified to work in high altitudes, though it works quite well here in New York, too. I've learned that cookies are all about technique. If it's humid outside, you might need more flour, if it's dry, you might need less. If the cookies are coming out too cakey, you can reduce the Crisco and add more butter (I always use salted!). I've also found that it's better to undercook the cookies a bit, then let them rest on the baking sheet for several minutes; this helps them stay chewy on the inside, while maintaining a good bite. This recipe also calls for three times the amount of vanilla usually in cookies, which really inhances the other flavors; if you have some fancy extract, now's the time to use it.

Directions:

* 2 1/4 cups unsifted flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 5 Tablespoons butter
* 1/2 cup Crisco
* 3/4 cup sugar
* 3/4 cup brown sugar
* 1 Tablespoon vanilla extract
* 2 eggs
* 12oz Nestle Chocolate Chips

1. Preheat oven to 375F.

2. In a bowl, combine flour, baking soda and salt.

3. In another bowl, combine butter, Crisco, sugar, brown sugar and vanilla extract until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate chips.

4. Drop by teaspoonfuls onto greased cookie sheets. Bake for 9 to 11 minutes. Let rest on cookie sheet for 5 minutes or so before removing to cooling rack.