This is the ONLY chocolate cookie recipe I use and everyone asks me for it. Seriously--EVERYONE. I pretty much follow the main recipe, but do make the following changes: Use 1 cup of real butter and 1 cup of butter flavored crisco (plus 2 tablespoons water) instead of 2 cups of butter. Use 2 tablespoons of vanilla instead of 2 teaspoons. Add 1 teaspoon salt to the recipe. 4 1/2 cups of flour is not usually enough to get the texture I know will result in the best cookies. I usually have to use around 5 cups. You do want the batter to be thick enough, not sticky. Just enough flour to get it to that point though or your cookies will be cakey. If the batter is too sticky, your cookies will end up flat. I use a small ice cream scooper to get them a more uniform shape and ensure they don't flatten too much while baking. Bake on a parchment paper covered cookie sheet at 325 degrees instead of 350 degrees and it takes around 13 mins for them to be perfect. You want to take them out when they are not too wet looking on top, but just when the very outer edges turn golden brown. I often add a package of the Heath chocolate covered toffee pieces to my cookies and people really love them. At Christmas-time, I have broken candy canes into little pieces and added it to the recipe and people also loved those. Another one that was popular was adding butterscotch chips. A very versatile recipe overall that you can experiment with. Thanks for giving us this wonderful recipe!
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This is the ONLY chocolate cookie recipe I use and everyone asks me for it. ...