What is it about rainy days that put you in the mood to bake? Last night, as the rain poured down outside, I immediately had the urge to bake something sweet. As a result, I dreamed of cake and cookies and pie all night. And then I woke up starving.
So, I made chocolate chip cookies. But, these aren’t just any chocolate chip cookies. They’re my friend’s “Ex-Mother-In-Law Cookies.” I’ve heard about these cookies for over a year – since my friend went through the divorce that made them EX-mother-in-law cookies and was asked never to make the recipe again. So, instead of agreeing to give up the recipe, my friend forwarded it to her friends. Here’s what she sent:
2 ¼ cups all purpose flour (preferred King Arthur flour)
1 teaspoon baking powder
1 teaspoon salt
Beat together in mixer:
1 cup Crisco shortening
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
Gradually add the dry ingredients to the wet ingredients and mix well for several minutes in the mixer. Once blended add 12 oz package of semi-sweet chocolate chips or milk chocolate chips.
Use a tablespoon to place a golf ball size ball of cookie batter on a baking sheet. 15 cookies per sheet 3 across the top, 5 rows down, but this can vary if you want smaller or larger cookies.
Bake at 380 for 8 to 10 minutes.
Note: every oven is different so please play around with the temperature and bake time. This step took awhile for me to master. I also found it best to slightly under bake the cookies. As a guide, when the bottoms of the cookies start to brown- pull them from the oven.
Secret Trick: let cool for 10 minutes then place the cookies in the freezer on the baking sheet until all cookies are finished. Once all cookies are finished baking place in tupperware container and store in freezer until you are ready to serve. Take out one hour before serving. (the freezer really is the secret to the texture and moisture of the cookies). This is especially true when the cookies are slightly under baked because you take them out of the freezer and after thawing they still have the softness of a freshly baked cookie.
Another Note: the recipe above is for a single batch, but I and my former sister in-law both agree the cookies turn out better when it’s a double batch. So double up and have extra cookies!
I followed her recipe pretty closely, and the cookies are fab!