I have posted this recipe on my blog before, but after a recent request for them, here they are again.  

If you are into the classic chocolate chip cookie, there is also another cookie recipe I discovered last year which is rivals this one. But that’s for another day.

This cookie is a recipe I know by heart.  I've been making them since I was little.  I’ve adjusted this recipe over the years and the measurements are now juuuust right. 

I don’t change this one with my healthy ingredient spin. It just wouldn’t be right.

Enjoy!

Chocolate Chip Cookies

• ½ cup (1 stick) margarine
• ½ cup Crisco (vegetable shortening)
• ¾ cup white sugar
• ¾ cup brown sugar
• 2 eggs
• 2 ¾ cup all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. vanilla extract
• 2 cups semi-sweet chocolate chips

Directions:

- Preheat oven to 375 degrees.

- Cream together margarine and Crisco.  Add sugars until well-blended and smooth.

- Add eggs.  Slowly add in the flour, salt, baking soda and vanilla.  Mix until combined.

- Add chocolate chips or mix in with a spoon.

- Use a cookie scoop to scoop dough on cookie sheet. bake for about 8-9 minutes, until they look just about done.  Rotate the cookie sheets half-way through for even baking.

- Let cool on the sheet before removing (they continue to bake on the sheet)

BAKING TIPS:  To make them extra soft and not too hard, take them out of the oven right before they look done. They will continue to bake as they cool. 

Also, I add a few more chocolate chips to the top of the cookies halfway through baking.  Right when they are done baking, you can use a spatula to re-form the cookies to make sure they are all circles and uniform.