These lovelies are THE best chocolate chip cookies. Ever. Really. Whenever I make them, people ask for the recipe. And I laugh – because it is just slightly modified from the recipe on the Nestle chocolate chip bag. But the slight modification is what makes them perfect. I believe this was a tip passed on to my mom by a friend many moons ago (which is amazing, since my mom is still only 27….), and it is how we grew up enjoying chocolate chip cookies.
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt (my mom updated this – she uses 1/2 tsp. – we’ll have to try that next time)
3/4 c. sugar
3/4 c. brown sugar (packed)
1 c. SHORTENING <—-THIS is the change, my friends.
1 tsp. vanilla extract
Chocolate chips (the recipe calls for one 12 oz. package, but I usually use less – personal preference)
Step 1: Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl.
Step 2: Cream SHORTENING, sugars and vanilla extract in a large bowl. Add eggs and beat well. Please, oh please – do NOT use butter or margarine. Use the shortening. It is magical. I promise. And, actually, all of my favorite cookie recipes have shortening instead of butter or margarine. Just sayin’. They will be fluffy and wonderful.
Step 3: Gradually beat in flour mixture, and then stir in your chocolate chips.
Step 4: Bake for 9-11 minutes on an ungreased cookie sheet.
Step 5: ENJOY!! :)
These are SO good – don’t they look perfect? Again, we gave some of these away too. Good for calorie counting, but sad for tummies that need yummy chocolate chip cookies. Not want, NEED. I may now need to make me some more of these. :)