For the past six years, our beloved chef Susana Heureaux has fed generations of SEGL’s best. Many of them have eagerly enjoyed the following recipe, for her favorite chocolate chip cookies. It’s from her cooking mentor–a White House sous chef before training Susana–with a little extra love mixed in!

Ingredients:
2/3 cup Crisco
2/3 cup butter
8oz sugar
8oz brown sugar
2 eggs
1 egg yolk
1/2 tsp vanilla extract
14oz all-purpose flour
1 tsp salt
1 cup of nuts (optional)
12oz chocolate chips
1 tsp baking powder
1 tbs baking soda

Preheat over to 350. In mixer add Crisco, butter, brown sugar and vanilla until creamy. Important: don’t over-mix!

Next, add eggs and egg yolk one by one until incorporated. In a separate bowl, mix all of the dry ingredients–flour, salt, baking soda, & baking powder.

Add dry ingredients to sugar butter mixture slowly. Do not overwork. Next, add chocolate chips and nuts, if using.

Prepare a baking sheet lined with parchment paper and brushed with Crisco. Using an ice cream scooper, scoop dough onto parchment paper. Bake in preheated oven for 13 min.