St. Benedict's Chocolate Chip Cookies

I had the wonderful experience of going to an all-women's Catholic college. The Benedictine sisters fed us very well, and this is the recipe for their famous chocolate chip cookies. It is a soft, shortening-based cookie with a "sinful" amount of chocolate chips. I have been making this recipe for 25 years now, and I've only made a few changes to "modernize" it. For example, I use only non-hydrogenated vegetable shortening with zero trans fat. And I do not mix these by hand anymore. By the time all the chocolate chips go in it is a very stiff dough, so I do it all in my big kitchen-aid standing mixer. Note: If you cannot find non-hydrogenated shortening at your regular market you'll be able to find it at a natural food store such as Whole Foods.

• Ready In: 39 mins
• Yields: 48 cookies (about 3

Ingredients

• 1 1⁄2 cups vegetable shortening (non-hydrogenated)
• 2  cups sugar
• 2  cups brown sugar, firmly packed
• 4  eggs, well-beaten
• 4  cups white flour
• 4  teaspoons salt
• 2  teaspoons baking soda
• 36  ounces  semi-sweet chocolate chips (6 cups)

Directions

1. Preheat oven to 350 degrees F.
2. Cream shortening, sugar, and brown sugar thoroughly.
3. Add eggs and cream until light and fluffy.
4. In a separate bowl combine flour, salt, and baking soda.
5. Add flour mixture to sugar mixture. Mix well.
6. Add chocolate chips. Stir or mix until chips are completely combined.
7. Drop by spoonful (about 2 T each) onto an un-greased or parchment lined baking sheet.
8. Bake until a very light brown color. About 9 minutes.
9. Cool on wire racks.