AUNT BEN'S CHOCOLATE CHIP COOKIES

These truly are the best chocolate chip cookies on the planet!

AUNT BEN'S CHOCOLATE CHIP COOKIES (WITH SPEX'S MODIFICATIONS)
This is the recipe I usually make using butter for half the shortening.  You have to have butter in chocolate chip cookies!  So, you have to adjust the flour or the cookies will be flatter than a pancake. I also a mix semi-sweet and milk chocolate chips – I just love milk chocolate! -Spex

• 3 cups flour (instead of the orig recipe’s 2-1/4 C)
• 1 tsp baking soda
• 1 tsp salt
• ½ cup shortening (original recipe calls for 1 C shortening)
• ½ cup butter (a must)
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 12 oz package chocolate chips (I use half milk and half semi-sweet chocolate chips – a cup each; white chips are good too!)
• 1 cup chopped nuts (optional)

In small bowl combine, flour, baking soda and salt.  Set aside.  Combine shortening, butter, sugars and vanilla; beat until creamy.  Beat in eggs.  Gradually add flour mixture.  Stir in chocolate chips.   Stir in nuts if used.  Drop by teaspoonful (or use your handy-dandy cookie dough scooper) onto ungreased cookie sheet. (Or use parchment paper; it’s slick!)  Bake at 375 degrees for 9-11 minutes.  Do not over bake.

Ben’s note from original recipe:  “I like this recipe with different flavor combinations like butterscotch chips, chopped pecans and coconut or chocolate and peanut butter chips with or without nuts.)”  Go wild!