Mom’s recipe says it’s from Diane, but since I have no idea who that is, I’m just going to call these mom’s. I admit, I had to come to terms with using shortening instead of butter, but once I got on board, it’s been yummy cookies all the way!
There are two tips I’ll share. New York Times says to make the dough 36 hours ahead of time. Who knew? Of course this requires a level of organization that I can’t even hope to have. But a girl has to have a dream, right?
The other is about the chocolate. I love chocolate chip cookies, but sometimes, well they are almost too chocolate chippy. So I sometimes get chocolate bars and thinly chop them instead of using chips. It takes 2 minutes, and the results are thin chocolate ribbons going through the cookies, which I find more delicious than the lumps of chocolate. Don’t judge.
2 1/4 cups flour
1 t. baking soda
1 t. salt
1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
1 t. vanilla
1 1/2 cup chocolate chips (or chopped up semisweet chocolate bar)
1 1/2 cup nuts (optional, or add some dried cherries for variety)
Combine flour, baking soda and salt. Set aside. Beat shortening and both sugars until very creamy, 5 minutes or so. Add flour mixture, vanilla, chocolate chip and nuts, and stir until just combined.