Chocolate Chip Cookies

Simple and delicious but they're gone in a flash! It's easy to make these cookies turn out perfectly; just carefully follow the instructions.

Ingredients:

2 1/4 cups All-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Eggs; if you have large, extra-large or jumbo use 2. If using medium or small, use 3.
1 cup vegetable shortening (recommended - Crisco butter flavored)
1 cup brown sugar firmly packed
1 cup white sugar
1 teaspoon pure vanilla extract
2 cups chocolate chips (more or less to taste)
1 to 2 cups walnuts or pecans - meduim choped (optional)

Instructions:

1. Preheat oven to 350 F.
2. In meduim bowl whisk together flour, salt and baking soda, set aside.
3. In large mixing bowl add shortening, white sugar, brown sugar, eggs and vanilla. Blend with mixer until fluffy - at least 3 to 4 minutes. Occasionally scrape down the sides of the bowl with a rubber spatula. The longer you blend - the lighter the texture of the cookies. I use a hand mixer. If you have a stand mixer it will come in handy for the next step.
4. Combine flour mixture into large mixing bowl. At this point I switch to a large wooden spoon - combine ingredients well. If using a hand mixer be careful, mixing heavy dough can burn out the motor. If you smell smoke, unplug mixer.
5. Add nuts and combine well.
6. Add chocolate chips and combine well.
7. Prepare a heavy gauge baking sheet lined with parchment paper. Using a thin baking sheet causes uneven baking - usually burning on the bottom. Parchment paper allows them to slide off without falling apart and reduces clean up time.
8. Shape dough into balls and place on baking sheet. I scoop up a large ball of dough with the wooden spoon and break off smaller sections - about 1 1/2 inches in diameter, and press them down, but not flat. Allow adequate spacing on the sheet for expansion. I go with 3 rows across the pan and 4 rows in the long direction.
9. Bake for 9 - 11 minutes until lightly browned on the middle rack. (Some ovens are hotter near the top and bottom)
10. Remove from oven and place on cooling rack for 10 minutes. Serve with milk or coffee.