Chocolate chip cookies. They are pretty much awesome. The sugary goodness, the chocolaty splendor, the small bite of salt...man, it's heavenly. And don't even get me started on chocolate chip cookie dough. Sometimes we just buy a tube of cookie dough or I make a batch with intentions of never baking it. Yeah, I know there is raw egg in there, but to tell you the truth, that doesn't really phase me. I guess I am too overcome with the excitement of impending bliss that I will experience once a spoonful of cookie dough touches my lips. Yeah, I'm kind of a freak.

However, when I really want an actual homemade chocolate chip cookie, this is my go to recipe. I know that when I make these cookies, they all get baked. To me, this cookie dough is not as tasty as others. It could be because instead of butter, I use butter flavored Crisco. Yeah, that's right, I said Crisco, as in shortening. Now, a lot of people are totally turned off by shortening, but let me tell you, this dough yields a wonderfully crisp cookie on the outside with a soft and chewy center. They are so good right out the oven. So, if the idea of butter flavored vegetable shortening doesn't make your stomach turn, I suggest you make a batch of these cookies immediately. You won't be disappointed.

Source: From the paper packaging wrapped around the butter flavored Crisco sticks

The Ultimate Chocolate Chip Cookie

¾ C (3/4 stick) butter flavor Crisco
1 ¼ C. firmly packed light brown sugar
2 T. milk
1 T. vanilla
1 egg
1 ¾ C all purpose flour
1 tsp salt
¾ tsp baking soda
1-2 C chocolate chips

Heat oven to 375 degrees.

Combine Crisco, brown sugar, milk, and vanilla in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine salt, flour, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips.

Bake one sheet at a time for 8-10 minutes.

Makes about 3 dozen.