The BEST Chocolate Chip Cookies....EVER!!!

I'm not kidding. I believe my husband has a sixth sense when I start baking these cookies. All of a sudden, he shows up out of no where.


At our house we refer to these cookies as Lisa Cookies. Lisa was the gal that used to take care of Will and Alex while I was still working. She is an awesome cook. My hubby used to joke that if anything were to happen to her husband, he was next in line. She said that Andy (my hubby) would have to wait in line. There were others in line before him. Once in a while Lisa would send cookies home with us. I could have ate all of them on the way home, afterall, it was a 20 minute drive - I could polish off a few cookies in that amount of time if I really wanted to. But I was kind. I saved them.


The recipe. It makes a lot. I'm not kidding.

Lisa's Chocolate Chip Cookies

2 C. brown sugar (dark is best)
1 1/2 C. white sugar
1 lb. margarine (4 sticks - I actually use real butter)
3 eggs
2 tsp. vanilla
6 C. flour
1 1/2 tsp. baking soda
1 1/2 tsp salt
2 pkg. mini chocolate chips.

Combine sugars with butter until creamy. Add eggs and vanilla. Sift together the flour, soda, salt, add to creamed mixture. Stir in chocolate chips. Bake at 375 for 10-12 minutes.

Now - a few hints....if you have a stand mixer, that would be best to mix these up with. I DON'T! I've never had a stand mixer. Would I like one? Well sure - but right now, it's just not in the budget, and not really a necessity. I get by with my trusty ol' Black and Decker hand mixer!
I typically don't use mini chocolate chips. I use regular sized ones. Why? Well - I use our store brand (Fastco) chocolate chips, and they don't make mini. When using regular chip - I typically use about a bag and a half. Two bags is just too much.
I mentioned that I use real butter. This is one thing I splurge on. Have you ever read the ingredient list on margarine. ICK! Read the ingredients in real butter. Cream, salt. That's it. Can't get more real than that people! And I just like the taste of real butter much better - especially on toast or grilled cheese!
Do not overbake these cookies. I usually underbake slightly. They are just starting to get a bit golden when I pull them. Let them cool on the sheet for a minute and then transfer to a cooling rack. They really are best to eat after they've cooled about 10 minutes, then I put all of them in the freezer. For some reason, if you leave them in a container at room temp, they just tend to lose their freshness. So I freeze immediately. They are great right out of the freezer. Take 2 out, let thaw for about 5 minutes....mmmmm. My ass also thanks me for this. If I had cookies setting on my counter....I'd be huge!
One last thing - Lisa always fed these to teething babies - frozen of course! I did the same with Aubrie. Works way better than any other teether. And, I'm not finicky about what I feed my children at what age. So when she was teething at 6 months, I gave her a cookie. I don't know that she really got much off of it, she just gummed that yummy frozen goodness and was in heaven. Happy kids make happy moms!!!

That's all for today folks!