My husband does a fair amount of traveling for work. Most of the time it’s just local travel, but a few times each year he makes a road trip to a site a few hours away. Usually, when he takes those trips, I make treats for him to take to everyone on the team.
A little goodwill never hurt anything.
So, to kick off this round of treat baking for an upcoming journey, I’m starting with my go-to chocolate chip cookie recipe and then I’m going to Valentine it up a little bit.
That’s a thing, right? Valentining things up?
This version of chocolate chip cookies is the one that my mom has always made, so it’s the one that I always make. So many things in life are that way, aren’t they?
It’s an adaptation of the recipe that started it all: the Nestle Toll House chocolate chip cookie recipe. But, this one uses shortening in place of butter and an extra (almost) quarter cup of flour to offset that change. It gives the cookies the soft, chewy consistency that I love.
The only other addition here is that I swapped half the chocolate chips for Valentine-colored M&Ms. I mean, if work friends are getting cookies, they might as well be holiday-appropriate!
- 2 ¼ cups (plus a scant ¼ cup) all-purpose flour
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 cup Crisco
- ¾ cup granulated sugar
- ¾ cup lightly-packed brown sugar
- 1 tsp. pure vanilla extract
- 2 eggs
- 1 cup semi-sweet chocolate chips
- 1 cup M&Ms
- Preheat oven to 375 degrees F.
- Place the flour, baking soda, and salt in a medium bowl. Whisk to combine.
- In the bowl of a stand mixer (or with a hand mixer) on medium speed, beat the Crisco together with the granulated sugar and brown sugar. Add the vanilla and mix to combine.
- Add the eggs, one at a time, and mix until thoroughly incorporated.
- On low speed, slowly add the flour mixture and beat until just combined. Using a spatula, gently fold in the chocolate chips and the M&Ms.
- Using a medium (1 ¾”) cookie scoop, drop the batter onto an ungreased cookie sheet. Bake for 9-11 minutes until the cookies are just set.
- Cool for a couple minutes on the baking sheet and then transfer to a cooling rack to cool completely.
Adapted from Nestle Toll House.