Prep 15 mins
Cook 10 mins
I was babysitting a friend's baby one day and she brought me some of these for a reward. I insisted on the recipe and here it is. These freeze very well, too, if you have them that long.
- Cream shortening, sugars, eggs and vanilla until very fluffy.
- Sift together dry ingredients; stir into creamed mixture.
- Add chocolate chips.
- Refrigerate til well chilled.
- Drop from teaspoon 2" apart onto a cool greased cookie sheet.
- Bake at 350 for 8-10 minutes.
- If I'm in a hurry, I omit putting the dough in the fridge to chill. Still comes out fine.
My mother-in-law has made these every day for 30 + years, and nobody ever gets tired of them. She is famous throughout the neighborhood for them. But the real secret is only baking them for about 8 minutes--they don't crisp up at all, they are very very soft. Just take them out about 1-2 minutes before you usually would think you should, and you will gain a reputation as the best baker around.
You're absolutely right, bert, these are the best! It's an old Betty Crocker or Better Homes and Gardens recipe and one of my most prized. This makes a crisp chocolate chip cookie so if you like them soft, try another recipe with butter instead of shortening.