A Dozen Days of Chocolate Chip Cookies

Today is Day 1.

I cannot for the LIFE of me make a PERFECT chocolate chip cookie. I have tried cold dough, I have tried margarine, I have tried heat up/heat down, I have tried different cookies sheets, I have tried Crisco, I have tried different racks, I have tried different EVERYTHING-I have yet to perfect them.

Every time they flatten out. It is not that they taste bad-they taste fine. But I want them to taste GREAT..AMAZING..“THE BEST HE’S EVER HAD”…..

I just cannot get a cute, fluffy little NORMAL looking chocolate chip cookie. But I will. If it’s the last thing that I do.

So now I shall keep track of my efforts.

Today-I tried a new recipe. The Pillsbury Flour Recipe for the “Ultimate Chocolate Chip Cookie”. It was not the “Ultimate” by any means. The only difference from the Tollhouse recipe was one less egg. It did not do the trick. They are flat. Nonetheless, they are tasty and being devoured here at the O. Tonight-onto recipe number 2 (on day number 1). Ridiculous? No. Ambitious? Yes.

Ingredients:

3/4	cup Crisco® Butter Shortening
OR	3/4 stick Crisco® Butter Shortening Sticks
1 1/4	cups firmly packed light brown sugar
2	tablespoons milk
1	tablespoon vanilla extract
1	large egg
1 3/4	cups Pillsbury BEST® All Purpose Flour
1	teaspoon salt
3/4	teaspoon baking soda
1 (6 oz.)	package semi-sweet chocolate chips (1 cup)
1	cup coarsely chopped pecans (optional)

Preparation Directions:

1.	HEAT oven to 375ºF.
2.	COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
3.	DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
4.	BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.