I wanted to share with you my family’s recipe for chocolate chip cookies. I know there are a ton of chocolate chip cookies and this one looks very much like a lot that you have seen…however, it is, in my humble opinion, the very best chocolate chip cookie recipe out there. I can also say this is very much my version recipe. I have been making this recipe since I was a child, I have made minute changes, which I feel have made the recipe better than it was before.
It’s always been a good recipe, and perhaps my favorite part of it is how flexible it is…if I want to add craisins or leave out nuts there is no changing the actual bare bones of the recipe.
I have two notes about this recipe I want to share before handing you over a piece of my history:
1) Do not substitute the shortening out. There are plenty of versions that don’t use shortening and if you don’t want to use it, I suggest using one of those recipes, this one is made best with shortening. Period. I never said it was a healthy recipe.
2) It says it yields, 3 dozen…this recipe has never “yielded” 3 dozen for me, between all the cookies I (and the girls) eat in the making and the size I make mine, I usually shoot for 1 1/2 dozen per, but you may get 3 dozen.
Mama’s Chocolate Chip Cookies
- *1/2 Cup Shortening
- *1/2 Cup Granulated Sugar
- *1/4 Cup Brown Sugar
- *1 Egg
- *1 Teaspoon Vanilla
- *1 Cup Sifted All-Purpose Flour
- *3/4 Teaspoon Salt
- *1/2 Teaspoon Baking Soda
- *1 12 ounce package of semi-sweet chocolate pieces
- *1/2 cup chopped pecans (your favorite nut)
Cream shortening, sugar, egg, and vanilla until light and fluffy. Soft together dry ingredients, stir into creamed mixture and blend well. Try adding just a small amount at a time to prevent a mess. Add chocolate and nuts.
Drop from teaspoon two inches apart on a greased cookie sheet. Bake in a moderate oven (375) 10-12 minutes. Let sit 1 minute, the move to cooling racks.
Makes 3 dozen.