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I actually gave SaraBeth this recipe, which was given to me by a friend (read story below). SaraBeth and fam live in East Asia and she has so many good recipes on her site. She grew up in Africa and then spent some time teaching at our girl’s American school in Taiwan. You will love exploring her site

 

 

The Other Mother’s Chocolate Chip Cookies

 
I’ve tried a lot of chocolate chip cookie recipes. There have been a few keepers along the way. My favorite one–the one I make when I just need a simple, easy chocolate chip cookie that tastes GREAT is this one.
I got it out of a cookbook that Pamela W. put together for me and several others back when I was single and living in Taiwan. There were 7 or 8 of us there who were a year or two out of college and were all about to get married. So several of the ladies we knew contributed recipes to a little cookbook for us.
This is one of Kandy P.’s recipes. But as I remember the story, this is actually the recipe of another mom. Their girls were friends and Hannah and Hil preferred “the other mother’s” chocolate chip cookies to Kandy’s. Hence the name of the cookies. I have made one little addition of my own to this recipe. I add rum extract. It makes the cookies even more amazing! If you don’t have that stocked though, don’t worry about it! I can only hope that one day all my kids’ friends think of me as the mom with the best chocolate chip cookies!

The Other Mother’s Chocolate Chip Cookies
2/3 cup shortening (Crisco)
2/3 cup margarine or butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1 capful (about 1/4-1/3 tsp) rum extract (opt)
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
6-12 oz semi-sweet chocolate chips

 

Blend together the shortening, butter, white sugar, and brown sugar. Add in eggs and extracts and blend well. Mix in flour, salt, and baking soda. Stir in chocolate chips. Bake at 375F (195C) for 8-10 minutes. Remove to wire rack to cool.

 

Notes: I used to try making these with just a local margarine. It didn’t work that great. I now buy Crisco because I can get the large cans of it on Taobao for 50-60 kuai (just search Crisco–for you China based readers). That’s really not much different (if not cheaper!) than butter. So I usually use Crisco and butter to make mine.

 

Also, this calls for a full bag of chocolate chips. I NEVER put that many in! I usually use a half bag at most. Probably a heaping cup of them. Its plenty for our tastes. It will be fine with a chopped chocolate bar, too. I take mine out of the oven when they are still puffy and just starting to brown. They deflate when I take them out. That way they are good and chewy! These cookies work great if you make them all up then freeze them and take them out as you need them. Or just keep the dough in the fridge for about a week and make them hot when you want them!