Missy's Famous Chocolate Chip Cookies
We love sharing family recipes at Brush Creek Valley Farms, and we couldn’t think of a better use of our flavorful BCVF pasture-raised eggs than baking Missy’s Chocolate Chip Cookies! These cookies are soft and tender in all of the best ways! And if we got you cravvvvving our delicious and nutrient-dense eggs, shop brushcreekvalley.com or visit Rock Bridge Hyvee in Columbia, Missouri!
Missy’s Famous Chocolate Chip Cookies
1/2 cup + 2 TBSP Brown Sugar
1/2 cup +2 TBSP Granulated Sugar
3/4 Butter Flavored Crisco
2 TBSP Milk
1 TBSP Vanilla Extract
1 BCVF Pasture-Raised Egg
1 3/4 Cup All Purpose Flour
1 tsp Salt
2 tsp Baking Powder
1 1/3 Cup Chocolate Chips
Using an stand mixer or electric beater, beat sugars, Crisco, milk and vanilla in a large bowl until light and fluffy (2-3 minutes).
Add the egg and beat for another 2 minutes.
Combine flour salt and baking powder. Gently mix into creamed mixture just until the flour is incorporated. Stir in chocolate chips.
Chill the cookie dough for 30 minutes in the freezer or an hour in the refrigerator (you can leave the dough in the refrigerator overnight if you wish).
Preheat your oven to 375 degrees and line your baking pan with parchment paper. Drop the cookie dough by the spoonful onto the parchment paper. Bake for 9-12 minutes or until the cookies are lightly golden.
Transfer baked cookies into a wire rack to cool completely.
Enjoy! Enjoy! Enjoy!