Who doesn’t love a soft and chewy chocolate chip cookie with a nice big glass of cold milk. This classic favorite of course must be included in any book about the topic of cookies and it’s a fitting introduction to some of my favorite cookie recipes. This particular recipe comes by way of my mother and was a centerpiece in her high school classroom for years and at many parent-teacher conferences. The best part about these is you are almost guaranteed to have a nice crisp outside and chewy center each and every time.
Ingredients
1/2 cup Shortening
1/2 cup Butter
1/2 tsp Baking Soda
1 tsp Vanilla
1 cup Chocolate Chips
1 cup Brown Sugar
1/2 cup Sugar
2 Extra Large Eggs
2 1/2 cups Flour
Directions
Preheat oven to 375 degrees. Beat shortening and butter until blended, add sugars and beat at medium/high speed until smooth and creamy. Lower speed and add eggs, one at a time, and vanilla. Beat until well combined. In a separate bowl mix together baking soda, flour and chocolate chips, add to the mixer at low speed and mix until just combined, being careful not to over mix.
Using a #50 scoop (approximately 2 tbsp), scoop out dough onto a baking sheet lined with parchment paper approximately 2 inches apart. Bake for 4 minutes on the bottom rack and 4 minutes on the top rack, rotating until all the cookies have been baked off. Let cookies set for a few minutes out of the oven then transfer to a wire rack to cool.
