Easy Old Fashioned Chocolate Chip Cookies


Bakes up slightly crispy and chewy on the outside with soft chocolate on the inside.

1+1/2 cups Plain Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/3 cup Shortening
1/3 cup Butter – softened
1/2 cup Granulated Sugar
1/2 cup Brown Sugar
1 Egg – beaten
1 teaspoon Vanilla
180 g Semi-sweet Chocolate Chips
1/2 cup chopped Nuts (optional)

1.Preheat oven to 190°C. (375°F.).
2.In a medium bowl, sift together flour, salt and baking soda.
Set aside
3.In a large bowl, cream together shortening, butter, sugars, egg, and vanilla.
4.Gradually combine half of the flour mixture into the wet mixture.
Use a rubber spatula to incorporate the other half of the flour mixture
if the dough gets to thick for the mixer.
5.Stir in the chocolate chips.
6.Roll the dough into tablespoon sized balls.
7.Place on a baking sheet lined with parchment paper 5 cm apart.
8.Bake for 7 to 10 minutes.
9.Remove from oven when cookies are slightly golden around the edges and puffy and soft on the tops.
10.Leave cookies in the pan for 2 or 3 minutes to continue cooking outside of the oven.
11.Transfer to cooling rack to cool completely.
12.Serve immediately.
Store any leftovers in a super air-tight container.

Be careful not to over bake.
Jazz it up! Add oatmeal, M&Ms and the like.
Freezes well, lasting 9 to 12 months in the freezer.

These cookies always turn out the best in appearance when baking them on a baking stone.
If using a baking stone you may need to cook it a little bit longer.
Just keep an eye on it at the 8 minutes mark.
Usually takes about 10 or 12 minutes on a baking stone
and 7 to 10 minutes on a regular cookie sheet.

Cookies not spreading?
If you are having trouble getting this cookie recipe to spread for you
here are some things that may help.
The cookies do not spread as much on dark, non-stick pans.
Also the dough should be room temperature and
don’t try to substitute the ingredients for lower fat versions.
The key to a chewy, soft cookie is
removing them from the oven before they have had a chance to fully bake.
This varies from oven to oven, but you want them to be golden around the edges but still a little gooey and puffy in the centre.
Remove from oven and let them sit in the pan for a few minutes.
They will continue to cook on the pan.
Transfer to a cooling rack to finish the cooling process.
This may take some practice to know just when to take them out of the oven,
but you’ll quickly learn that crucial timing.