I am not sure how long ago it was that I purchased or was given the charming tin box in the photo above, but it has been around the house for many years. When my kids were little, they always loved to see it appear on the kitchen counter because it meant I had baked a batch of cookies. It is difficult to say which of my standard recipes was their favorite, but chocolate “chippers” were and still are among the best loved.
I began baking these crispy treats over thirty years after I had tasted them at my neighbor Sally’s house over a cup of coffee or tea. I remarked that hers were definitely better than mine, which were based on the recipe printed on the back of the yellow chocolate chip bag. Sally referred me to an old edition of the Better Homes & Gardens Cookbook. I noticed immediately that one difference was that Sally’s version called for shortening, whereas the one I had been using specified butter. So I bought some vegetable shortening, baked up a batch of crunchy chocolate chip (aka Toll House) cookies, and never looked back. Three dozen never last very long, so my cookie tin usually looks like the photo on the right.
One sweet side note is that this past Christmas, my daughter gave me a basket of gifts in line with the cozy Danish practice of “hygge.”Nestled among the cuddly slippers, soft pastel plaid throw, giant coffee mug, and books was this little item she found at a secondhand shop. Now I have a matching tray on which to serve my disappearing cookies!
Disappearing Chocolate Chip Cookies (adapted from an old Better Homes and Gardens Cookbook)
Add 1/2 cup of granulated sugar, 1/4 cup of brown sugar (dark works best), and 1 egg to 1/2 cup of shortening that has been placed in a large mixing bowl and stir until well combined. Add 1 tsp of pure vanilla and mix thoroughly with a wooden spoon.
Sift 1 cup of all-purpose flour, 1/2 tsp salt, and 1/2 tsp baking soda together on to a piece of wax paper and add to the creamed mixture in small amounts. Stir after each addition with the wooden spoon just until well mixed.
Add 1 & 1/2 cups of semi-sweet chocolate morsels and 1/2 cup of chopped walnuts (optional) to the bowl and stir again until they are incorporated into the dough.
Drop well-rounded teaspoons of the cookie dough on to parchment-lined baking sheets and bake for approximately 10 minutes at 375 degrees. Remove from oven when brown around the edges and the dough has flattened out. Cool on a rack and enjoy while still warm or later when your sweet tooth calls. Makes about 3 dozen.