Ingredients

Instructions

  1. Preheat oven to 375 degrees.Grease a cookie sheet (I use canola oil pan spray).
  2. Combine the flour, baking soda, and salt in a bowl. Stir lightly.
  3. In a separate, larger mixing bowl, cream the shortening, brown sugar and white sugar thoroughly. Crack in eggs, one at a time, beating well after each addition. Add vanilla, mixing well to combine.
  4. Begin adding the dry mixture to the shortening mixture. Add about 1/4 or 1/3 of the dry mixture at a time, thoroughly blending each addition of flour into the shortening before adding the next.
  5. If you like a hint of cinnamon in your cookies, add 1/2 teaspoon now (I think its an excellent addition: not so much that anyone notices the cinnamon taste, but it gives the cookies a little more flavor). Stir in the cinnamon.
  6. Add the chocolate chips and mix into the dough until they are evenly distributed.
  7. Spoon golf-ball sized mounds of dough onto the baking sheet: I make 12 per tray.
  8. Bake in the 375 oven for about 10 minutes. Just in case, I would check them once after 8 minutes, and allow them up to 12.
  9. Remove from the oven when the cookie centers are just set but still soft, and the edges are just browning. Cool on the tray for about 5 minutes, them remove to a cooling rack if you have one, otherwise a plate will be fine.
  10. Just don't stack them on top of one another while they are still soft!
  11. Enjoy!