Chocolate Chip Cookies
This is a favorite family recipe. In college, a friend used to call these “destroyers” (as in, they destroy your will to resist.)
It makes a light, flavorful cookie with a hint of crisp. To Christmas-ify it, you could substitute red and green M&Ms for the chocolate chips.
My sisters and I used to experiment with adding different flavor extracts. I liked almond; we also got good results with a hint of peppermint extract.
Chocolate Chip Cookies
1 cup shortening, butter, or margarine (I get the best results with half shortening, half butter. Shortening gives a nice texture and butter gives a nice taste)
1 cup sugar
½ cup brown sugar
2 eggs
2 tsp vanilla
2 cups sifted all-purpose flour
1 tsp baking soda
½ tsp salt
12 oz chocolate chips
Preheat oven to 375 degrees and grease cookie sheets.
Cream shortening and sugar until fluffy. Stir in eggs and vanilla until smooth.
Sift flour, soda, and salt together and stir in.
Stir in chocolate chips.
Drop by spoonfuls onto cookie sheets. Bake 10-12 minutes. Cool on a cooling rack.
