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This recipe is a favorite in our home, one that we’ve had in the family since I can remember (created by my aunt I believe). If you like soft cookies and chocolate, these are the ones for you! This recipe also requires no fancy equipment, just a couple bowls, a wooden spatula, measuring spoons/cups and a cookie sheet. I was generous in the amount of time it takes to make the dough – it really takes me about 5 minutes.
My husband recently commented on missing the chocolate cookies that he devoured a while ago, made with gluten free flour (tastes just as good!). So, I figured since I was making them, why not share the recipe with you?
I made these this morning with my 2.5-year-old standing by hoping for some chocolate chips (which I would place in a bowl for him to snack on). Jimmy then wanted to help…but we all know the mess that happens when a toddler gets cooking. So, I gave him a couple of bowls (one with a little water in it) so he could pretend to help with scooping water from one bowl to the other with measuring spoons (he ended up just using the measuring spoons to scoop water into his mouth and, of course, all over his shirt).
Give these a try and let me know what you think! I was recently told by a friend that there are two types of bakers out there – the kind that cook with shortening and those that cook with butter. While I do both, trust me when I say these cookies are not found wanting because they are made with shortening. Even my friend (who is a butter nut) couldn’t stop at eating just one!
Family Recipe Chocolate Chip Cookies
If you like soft cookies and chocolate, this recipe is for you! Plus, you can substitute gluten free flour (if desired) and even freeze individual dough balls to defrost later.
- 1 cup Shortening
- 1 cup Brown sugar (tightly packed)
- 1/2 cup Granulated sugar
- 2 Eggs
- 1 tsp Real vanilla extract
- 1 tsp Salt
- 1 tsp Baking soda
- 2-2.5 cups Flour Can substitute gluten free flour if desired
- Chocolate chips
- Optional: nuts
Combine the shortening and sugars (brown and white) in a mixing bowl and mix with a wooden spoon until creamy
Add the eggs and vanilla, beat until fluffy
In a seperate bowl, combine 2 cups flour (of your choice), baking soda and salt
Stir the flour mixture into the wet mixture
Add any additional flour needed to form soft dough that is not sticky (meaning it doesn't stick to your fingers when touched)
Stir in the chocolate chips (and nuts if desired) to taste
Roll 1-2 inch balls and place on an ungreased coookie sheet (1-2 inches apart)
Bake at 325 degrees for 10 minutes. Cookies should be slightly browned on the bottom (the tops may look a little doughy - that's good!) Allow to cool on the pan a bit (until they keep their form when you remove them from the pan) before transferring to a cooling rack
You can use gluten free flour (like Bobs Red Mill Gluten Free All Purpose Flour) to make this recipe gluten free! I couldn't tell much of a difference when we made the switch from regular all purpose flour.
I also made these once with whole wheat flour so I could pretend they more more healthy for my son. This made the cookies come out a little dry (compared to white flour), but they still tasted fantastic.
FREEZE SOME COOKIES
Don't need an entire baked batch of cookies? I love to roll the dough into balls and throw into a freezer bag (in flat rows until fully frozen). Then, when I want a cookie or two, I just pull how ever many I want out of the freezer, defrost for 15-20 minutes and bake just as you would (325 degrees for 10 minutes on an ungreased cookie sheet). Still just as delicious and soft as the day you made the dough.