This is my go-to chocolate chip cookie recipe. I made them for C for Valentine’s Day. I wanted them to be a surprise in his present, but I had to make them a day ahead. So after they were baked, I tried to hide all signs that cookies had been made: I did all the dishes, opened the windows to let in some very cold February air and lit some candles to disguise the baking scent. Later when I thought about it, I realized that all this was completely unnecessary as C is not the most observant person when it comes to those sorts of things. Anyway, he eventually got the cookies which were gobbled up quickly as usual as was the ball of unbaked dough I kept for him in the fridge (his favourite part).
Go-To Chocolate Chip Cookies
Yield: 36 – 48 cookies
1 cup vegetable shortening
1 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (or 1 package) of chocolate chips (semi-sweet or milk chocolate)
1 cup chopped nuts (pecans or walnuts)
Preheat the oven to 375F.
In the mixer bowl, beat the shortening, brown sugar and sugar until fluffy. Add eggs and vanilla and beat until creamy.
In another bowl, combine the flour, baking soda and salt. Slowly add this mixture into mixer bowl and blend until combined.
Stir in the chocolate chips and nuts.
Roll into small balls and place on an ungreased cookie sheet. Bake for 10 to 12 minutes until golden brown. Let cool on a cooling rack.