Too Much Perfection?

Too Much Perfection? Not possible when it comes to chocolate chip cookies, but I've been working on it for years.

However, I think I have finally found the recipe that comes as close as I'll ever get. These cookies turned out nice and thick and perfectly brown and soft at the same time. Glorious. And weight-inducing.

Here's the recipe:

•2 1/4 cups all-purpose flour
•1 teaspoon baking soda
•1 teaspoon salt
•1/2 cup (1 stick) butter, softened
•1/2 cup butter flavored Crisco
•3/4 cup granulated sugar
•1 cup packed brown sugar
•1 teaspoon vanilla extract
•2 large eggs
•2 cups chocolate chips

Combine flour, baking soda and salt in small bowl. Beat butter, Crisco, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips.

Once mixed, toss the bowl into the fridge and let it cool until firm. Then preheat the oven to 375° F. Take dough out of fridge and use a tablespoon to spoon out rounded balls of dough onto a greased cookie sheat. Bake for 10 to 12 minutes.

Start eating them while still warm. Stop when they are all gone.