Just like with the peanut butter cookies, I have a favorite Chocolate Chip cookie recipe. It is a recipe that I have tweaked and played with over the years, and I absolutely love it. It makes the best chocolate chip cookies. The best part, it is the first recipe I have ever created on my own. So I won’t be sharing that one on the blog! Sorry. . .
So I am always a little underwhelmed by chocolate chip cookie recipes. No other recipe I have tried measures up to my recipe.
That being said, since you don’t have my recipe, you will not be disappointed with this one.
I opted not to add the nuts. The two other cookies I was serving with this recipe had nuts. I wanted to have a nut free option for those who are allergic or just don’t care for them.
I don’t think the lack of nuts changed the recipe at all. So add them if you want, but it certainly isn’t a necessity.
The cookies are soft and moist. They puff a bit, so they are also a hearty cookie.
They are also packed with chocolate chips. There isn’t a bite that doesn’t have at least one chip in it. I hate recipes for chocolate chip cookies that have very few chips in them.
This is a good recipe. It makes about two dozen cookies, so it is the perfect recipe for a quick treat!
CHOCOLATE CHIP COOKIES
2/3 Cup Shortening
1/2 Cup Granulated Sugar
1/2 Cup Packed Brown Sugar
1 Egg
1 Teaspoon Vanilla
1 1/2 Cups All Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Chopped Nuts
6 Ounces Semi Sweet Chocolate Pieces
Heat oven to 375 degrees. Mix shortening, sugars, egg and vanilla thoroughly. Stir dry ingredients together and blend in. Mix in nuts and chocolate pieces. Drop by rounded teaspoonfuls 2 inches apart on baking sheets. Bake 8 to 10 minutes.
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