My "Famous" Chocolate Chip Cookies

My sisters are always asking for my famous chocolate chip recipe and I always laugh and tell them it's the Toll House recipe, just use shortening and less salt! I know it's crazy but taking like a spoonful of shortening off the cup makes the difference between having flat cookies or chewy cookies. (I learned all this in my food science class in college- I swear)

Here's my awesome tip for freezing: Bake up what you want, then roll the rest out onto a cookie sheet (you can put them really close together though). Throw the cookie sheet in the freezer for 30 minutes (called flash freezing) and then after that you can put them all into a freezable ziplock. It just helps keep them from sticking. I take them right out of the freezer and put them in the oven...cook em just a few minutes more if they are frozen.

My "Famous" Chocolate Chip Cookies

Recipe adapted from Toll House
makes about 2-3 dozen depending on the size

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt (I usually tap off a little less)

1 cup minus a big spoonful of shortening (about 7/8 cup)

3/4 cup brown sugar

3/4 cup granulated sugar

1 teaspoon vanilla

2 eggs

1/2 package milk chocolate chips

Combine flour, soda and salt in a separate bowl

Beat shortening, sugars, and vanilla in a large bowl until creamy.

Add eggs, one at a time, beating well after each addition.

Gradually beat in the flour mixture.

Stir in morsels and drop onto tablespoon size balls onto ungreased cookie sheets

Bake at 350 for 8-10 minutes
Cool on wire rack on the sheet for 2 minutes, then take them off.
*If you wait for chocolate chip cookies to "brown" they will be hard! Always take them out when they look a bit doughy but mostly done, they will set up once they are cooling off.