Instructions for Chocolate Chip Cookies

• Pre-heat oven to 375 F.
• Cream together the butter and Crisco.
  3/4 Cup butter, 3/4 cup Crisco
• Add the brown sugar, and continue to mix.
  2 1/2 cups brown sugar
• Beat in the eggs, then vanilla and milk.
  4 tablespoons milk, 2 tablespoons vanilla extract, 2 eggs
• Stir baking soda and salt into the flour in flour, Blend flour mixture into the wet ingredients. Stir in the chocolate chips, making sure they are evenly distributed. Chill dough for at least 30 minutes.
  3 1/2 cup flour, 2 teaspoons salt, 1 1/2 teaspoons baking soda, 4 cups chocolate chips
• Using a small ice cream scoop, scoop out balls of cookie dough and place 2 inches apart on a baking sheet.
• Bake cookies for 11-13 minutes, turning and rotating racks half way thru. Look for a golden brown, to ensure you do not over bake cookies.
• Allow to cool for 5 minutes on cookie sheet, and then remove with a spatula to cool on a wire rack.
• Cookies may be stored in a covered container for up to 2 weeks.