This Ultimate Choc. Chip Cookie recipe is preserved from a typewritten card with visible stains, a typewritten correction, and a handwritten note. It remains filed under Cookies in My Mom’s Recipe Box.
Original Recipe Card
Ingredients
- 3/4 c. butter flavor crisco
- 1-1 1/4 c. firmly packed brown sugar
- 2 tbsps. milk
- 1 tbsp. vanilla
- 1 egg
- 1 3/4 c. flour
- 1 tsp. salt
- 3/4 tsp. baking soda
- 1 c. semi-sweet choc. chips
- 1 c. pecan pieces
Directions
Heat oven to 375°. Cream crisco, brown sugar, milk, and vanilla in lg. bowl. Blend until creamy. Blend in egg. Combine flour, salt, soda. Add to creamed mixture, gradually. Stir in choc. chips and nuts. Drop by tbsp. on ungreased baking sheet 3″ apart. Bake at 375° for 8-10 mins. for chewy. For crisp bake 11-13 mins. Cool for 2 mins on sheet. Remove to cooling rack
Yield
Makes 3 doz. 3″ cookies.
Preservation Notes
This typewritten recipe card has numerous stains, a typewritten correction after “Cream crisco,” and a handwritten instruction near the yield. Those physical and editorial details remain visible in the scan.
Notes From the Original
A handwritten note says, “Line sheet with foil.” The visible final reading of the corrected direction is transcribed above; the overwritten text after “Cream crisco,” is not silently reconstructed.
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
