Contrary to what you’re probably expecting, this recipe didn’t come from Morgan’s dad OR the most notably mohawked member of the A-Team. These hail from our high school French teacher Mr. Turvaville who always seemed hilariously frustrated with our poor pronunciation yet would bribe us to keep trying with these delicious little cookies.
I actually ended up having Mr. T again at UT for French, and Lindsey Wallace and I badgered him into bringing a batch of these to class. They were still as nummy as I remembered. He also gave me an A despite missing almost every Friday class, so Mr. T and his cookies will always hold a special place in my heart.
2.5 cups firmly packed light brown sugar
1.5 sticks butter-flavored Crisco
4 tbsp heaving whipping cream
2 tbsp vanilla extract
3.5 cups flour
2 tsp salt
1.5 tsp baking soda
3 cups Ghiradelli double chocolate chips
- Preheat oven to 375 and place foil on countertop for cooling cookies.
- Combine brown sugar, Crisco, whipping cream and vanilla in large bowl. Beat at medium speed until well blended.
- Beat eggs into the mixture.
- Combine flour, salt and baking soda in a separate bowl. Gradually add to Crisco mixture until well blended.
- Fold in chocolate chips and roll the dough into balls. Place on cookie sheets.
- Bake for 8-10 minutes. Cool for 2.
If you want to go full-fat fantastic, you can melt the rest of the chocolate chips with a tablespoon (or more) of Crisco and drizzle on top. Nummmmm.