Chocolate Chip Cookies

3 May

Shortening. There, I said it. If you are too scared to keep reading, I understand. I know some people ban shortening from their houses, but sometimes, just sometimes, I think it makes food taste better. (Traitor! Witch! Dummy!)

You may still be skeptical. Chocolate chip cookies? I already have a recipe for chocolate chip cookies, and I make them with butter, and I’ve made them 100 times, and they taste just fine.¬†Well…true. But because chocolate chip cookies are part of my food pyramid, I like to mix things up a bit so I’m not eating the same cookie every week.

The shortening really does make these cookies taste like a new chocolate chip cookie. These cookies are still delicious when cooled and even for days to come. I like to flatten them a bit before baking. This gives them a simple look and makes it easy to smash a scoop of ice cream between two little disks for a smart cookie sandwich.

Makes 4 dozen


1 c. brown sugar
1/2 c. white sugar
1 c. shortening
2 eggs, room temperature
1 t. vanilla
2 1/4 c. flour
1/2 t. salt
1 t. baking soda
2 c. semisweet chocolate chips


Preheat the oven to 375 degrees F. In the bowl of a stand mixer, beat the brown sugar, white sugar, and shortening until light, about 3 minutes. Add the eggs one at a time, and beat to incorporate. Add the vanilla and mix. Add the flour, salt, and baking soda all at once, and gently mix by hand just until combined. Gently fold in the chocolate chips. Drop by rounded teaspoonfuls onto a baking sheet, gently flattening each cookie. Bake for 8 minutes, and cool on pan for 2 minutes before removing to a wire rack to cool completely.

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