Chocolate Ghirardelli Towne Cookies
2 Cups Butter Flavored Crisco
1 Cup White Sugar
2 Cups Brown Sugar
4 Eggs, room temp.
2 teaspoons each: vanilla,
baking soda and salt4 1/2 Cups All Purpose Flour
12 oz. Ghirardelli Chocolate Chunks or Chips
Cream sugars with Crisco until light in color and "fluffy" in texture. Add eggs and vanilla. Add soda and salt. Add flour. Bake at 350 degrees for 8 minutes.
(Thanks to Sandy, my favorite cookie gal for getting me started with a version of this exceptional recipe!)
Really, once you use this recipe, you will use it every single time! This makes about 5 dozen cookies, so you can bake up a batch and flash-freeze the other half to bake later. Enjoy!
The snow is incredible today! This is the biggest snowstorm we have had all winter, and we are on "spring break" teeheehee, who would have thought it!? The kids are outside on and off snowboarding and Christopher has been having a ball using his new BB gun (weird confirmation gift eh?)
That's a Yooper thing- eh? LOL
So, let it snow, let it snow let it snow, and I'm off for some corn for poppin'....
5 comments:
Ooh, we'll have to make some cookies! We've had just a bit of snow, but plenty of cold, cold, windy weather. Say hi to the kids for us!
Hi,
Thanks again for a great recipe. I would like to know if you think that the cookies would work with 1/2 butter Crisco and 1/2 butter? The Palm Sunday Cookies look so nice too, your family must be so proud of you.
Helen
You certainly can use the 1/2 and 1/2 option...the flavor would be wonderful, the "spread" of the cookie would be a bit different, because the melting point of butter is lower than the crisco, but you probably would not notice it. The crisco is really the secret in the crisp outside and chewey inside, but butter is so much tastier! Blessings!
Those look DELISH! I just copied the recipe. Thanks for sharing!
Tried these last night. They turned out pretty good. I think the Crisco seemed to make the cookie a little more "greasy" than I like. You think doing half Crisco and half Margarine would be ok, or what do you suggest?
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