Abe's Chocolate Chip Cookies

In my partially biased opinion, I make some of the best chocolate chip cookies ever! This is my adaptation of the "Original Nestle Toll House" recipe. I've found that there are three keys to chocolate chip cookies:

1. I use half semi-sweet chips and half milk chocolate chips (the recipe below is double the original recipe). Sometimes I'll substitute white chocolate chips for the milk chocolate. I bet butterscotch chips would be good also.


2. Using butter flavored Crisco instead of regular butter or margarine.


3. DO NOT OVERBAKE! Watch the cookies carefully and it's much better to undercook than to overcook them.

The nuts add toffee pieces are optional, but add good flavor if you like them. The 1 cup of each is just a rough guide—you can experiment with the quantity according to what you like.

• 4 ½ cup all-purpose flour


• 2 tsp. baking soda


• 2 tsp. salt


• 2 cups of butter-flavored Crisco


• 1 ½ cups sugar


• 1 ½ cups packed brown sugar


• 2 tsp. vanilla extract
  
• 4 large eggs


• 1 12-oz. package semi-sweet chocolate chips


• 1 12-oz package milk chocolate chips


• 1 cup chopped nuts (optional)


• 1 cup English toffee bits (optional)
  

Preheat oven to 375°.
Combine flour, baking soda, and salt in small bowl; set aside. Beat Crisco and sugars in large mixing bowl; add vanilla and mix well.
Beat in eggs, one at a time. Gradually beat in flour mixture, and mix until well blended. Stir in chips, nuts, toffee.
Drop by rounded tablespoon onto ungreased cookie sheets or silicone pads.
Bake at 375° for 9-11 minutes (depending on cookie size).