These are bakery-sized cookies so one batch doesn’t make a lot – you may wanna double it. Add a handful of your choice of chopped nuts or Heath bar bits, etc. with the chips if you wish. If stored tightly they’ll keep for about 2-3 days, but they won’t be around for that long.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 stick butter (not margarine!) softened
8 Tbsp. butter-flavored Crisco (I buy the sticks)
1/2 cup granulated sugar
1 cup packed brown sugar
1 teaspoon pure vanilla extract (not imitation please!)
2 large eggs
2 cups (12 oz. bag) chocolate chips – any brand will work
Preheat your oven to 375 and get out 1 or 2 cookie sheets. If you use 2, then you will have to rotate them half-way through the baking so they’ll thoroughly bake.
In a small bowl, combine/whisk the flour, baking soda and salt. Beat the butter, Crisco, sugars and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each. Gradually beat in flour mixture. Stir in chips. Using an ice cream scoop, scoop out the dough and plop down on the ungreased cookie sheet. Place only 6 per batch because they spread.
Bake about 22-25 minutes (oven times vary!) or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. These are so delicious that it’s really hard to share, but try to. ; )