Mom's Regis Chocolate Chip Cookies
My very late entry into the virtual cookie swap. I apologize for its lateness, but I was out making a taco run. :)
Chances are, this is just another chocolate chip cookie recipe, no different from any other. But this is the one I grew up with. Unless it was Christmas, whenever my mom made cookies, these were the cookies she made. As kids, we would all squabble over who got the egg beaters to lick. And this recipe... there are a few recipes whose taste I will remember to my grave; this is one.
Last Christmas, all of us kids got a particular gift. We recognized the handwriting on the cutting board - a cutting board that would never know a knife's blade on it. We all knew that looping cursive. We'd seen these exact words often enough. It was, without a doubt, the best Christmas present I'd received in a long time.
So... this is my very late addition to the virtual cookie swap. I have no clue how much this recipe makes - my guess would be 2-3 dozen? But they make for some really good cookies. I'm just going to put them in vacuum-sealed bags and keep the dough in the freezer until a Cookie Emergency takes place.
Medium Several dozen cookies
1 hour-ish 10 min.
Dessert American
Submitted by Nicola Elle
Ingredients
- 3 sticks butter
- 1 cup Crisco
- 2 cups brown sugar
- 2 cups white sugar
- 4 eggs, beaten
- 2 TBSP vanilla
- 7 cups all-purpose flour
- 3/4 TBSP salt
- 1-1/4 TBSP baking soda
- 1 bag (12 oz.) semi-sweet chocolate chips
Nutritional Information
You're kidding, right?
Directions
1. Cream the butter, Crisco, and sugars together in a large bowl.
2. Add the beaten eggs and vanilla, and mix until combined.
3. Combine the dry ingredients (flour, salt, baking soda).
4. Add the dry ingredients to the mixture.
5. Mix until combined into cookie dough.
6. Add chocolate chips; use a spatula or large spoon to mix with the cookie dough.
7. Preheat oven to 375 F; form the dough into balls and bake on cookie sheet for 10 minutes. If parchment paper helps to clear the cookie sheet, use it.
8. Take out of oven and remove from cookie sheet once it is structurally sound to do so. I would say to allow the cookies to cool, but somehow I don't think people are going to be willing to wait that long, do you?
Notes
I baked in an air-fryer oven; reduced the temperature to 325F and still cooked for 10 minutes; was just the tiniest bit more done than I like (I prefer mine on the gooey/underdone side), but still incredible.