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My Chocolate Chip Cookies

Yields1 ServingPrep Time10 minsCook Time12 minsTotal Time22 mins

Over the years, I've learned that chocolate chip cookies can be used as currency. No, I don't mean you can buy groceries with a plate of cookies, but I have used them to bribe many people into doing whatever I want. Before I travel, I make a batch of cookies to carry on the plane with me. I've received many upgrades and feed all sorts of people. I've feed a group of fresh-faced army recruits headed off to bootcamp, a ten-year-old flying alone, and a mother who'd just adopted a toddler from China who'd been up for two days straight because her husband who was still in China was too sick to travel home with them. BTW, the toddler was only wearing one shoe. I fed the toddler cookies while her mom slept next to me. The toddler ran off the plane on a sugar high. I'm pretty sure she's still an only child.

 ¾ cup vegetable shortening- I know. Don't yell at me because it's not butter.
 1 ¼ cups firmly packed light brown sugar
 2 tbsp milk
 1 tbsp pure vanilla extract
 1 large egg plus 1 yolk
 1 ¾ cups Flour
 1 tsp salt
 ½ tsp baking soda
 12 oz semi sweet chocolate chips- I use Callebut Recipe No. 811 get them on Amazon

Preheat oven to 375ºF.

Add shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg and yolk until light and fluffy.


In a separate bowl, combine flour, salt and baking soda. Mix into shortening mixture until just blended. If you over mix this, the cookies will rise and then fall.


Hand stir in chocolate chips.


Drop by rounded measuring tablespoonfuls 3 inches apart onto a greased or parchment-papered baking sheet.


Bake for 12 minutes. Cool 2 minutes on baking sheet. This makes them crispy on the bottom and gooey in the middle. Remove cookies to rack or paper towel to cool completely.

*You can add nuts at the same time as the chocolate chips, but my family is anti-nut when it comes to chocolate chip cookies.