Chocolate chip cookies are much like banana bread where everyone seems to have their own favorite recipe and thinks theirs is the best. Most recipes I’ve seen use butter. Don’t get me wrong, butter is G-O-O-D. I love using butter in my recipes. But with chocolate chip cookies, butter makes them not only chewy (which I love) but also a bit greasy on the bottom and they tend to spread more. They are more susceptible to crumbling and aren’t always easy to remove from the cookie sheet. That is why I love that this recipe uses shortening instead of butter.
I have no idea where this recipe comes from other than my mom started making them more than 10 years ago when she got the recipe from a friend. These cookies are firm but chewy and the bottoms are non greasy and so easy to remove after baking. They have a great flavor and texture and freeze great. My husband can’t get enough! The nuts are totally optional and are just there as a personal preference.
3/4 cup shortening
1 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips (milk chocolate or chocolate chunks are our favorite!)
1 cup chopped walnuts (optional)
Beat shortening, brown sugar and white sugar together until creamy.
Add eggs and vanilla and beat well.
In separate bowl stir together flour, salt and soda and add to sugar and egg mixture. Mix well.
Add chocolate chips and walnuts if desired and stir.
Drop by tablespoons (or larger if you like) on cookie sheet. I highly recommend cooking them on parchment paper. No added grease and they come off so easily! (Not to mention a super simple cleanup!)
Bake at 350 degrees for 12-15 minutes or until golden brown, enjoying the lovely aroma now in your kitchen. Cool for a minute or so before transferring to a wire rack to cool completely.