Micki’s Morsels

Witness The Magic!

Watch as four dozen cookies vanish in thin air. If you are taking them somewhere, you might want to make a double batch.  If you are keeping them at home, you won’t have to feel guilty because everyone else will eat them so fast, you won’t be able to eat too many.  My secret trick to melt-in-your-mouth cookies is to cream all the wet ingredients one at a time and thoroughly mix dry ingredients in a separate bowl before incorporating into the wet. See my recipe…

Yummy Chocolate Chip Cookies

Wet Ingredients:
2/3 c. shortening
2/3 c. butter
1 c. sugar
1 c. packed brown sugar
2 eggs
2 tsp. vanilla

Dry Ingredients:
3 c. flour
1 tsp. baking soda
1 tsp. salt

Add last:
12 oz. package semi-sweet chocolate chips

Cream shortening, butter and sugars together until well incorporated. Add one egg at a time and then vanilla. In a separate bowl, mix dry ingredients.

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To measure flour, scoop flour into your measuring cup, level with a knife, and pour into bowl. Add remaining dry ingredients and stir well with fork or whisk. Slowly stir the dry ingredients into the wet. Stir in chocolate chips and drop by tablespoon onto ungreased cookie sheet. Bake at 350° for 10 minutes, until lightly golden brown.  Makes 4 dozen cookies.