After a very unscientific poll using Instagram and Twitter, the top pick to kick off the live cooking series was how to bake chocolate chip cookies. This recipe uses Crisco because it is shelf-stable and preserves butter for other recipes.
Chocolate Chip Cookies
1 Cup Crisco (may substitute lard or butter)
3/4 Cup Granulated Sugar
3/4 Cup Brown Sugar
1 Tablespoon Mexican Vanilla (may substitute 1 tsp vanilla extract)
Mix together and add:
1/4 Cup All Purpose Flour
1 teaspoon Salt
1 teaspoon Baking Soda
Mix well and add:
1-2 Cups Chocolate Baking Chips
2 Cups All Purpose Flour
Bake at 325F – 350F for 10-12 minutes, until lightly browned. Serve warm or cool and store in an airtight container. Freezes well for up to 6 months.