MacPhee's Eatery: Chocolate Chip Cookies

I am a big fan of this chocolate chip recipe. This one is definitely not a healthy one lol, but so yummy! I really like this one because they stay soft and chewy for several days after you make them. Even after freezing them they are still delicious.
I always wondered when I saw the Pillsbury chocolate chip commercial how they got completely round cookies lol, because when I first started baking mine certainly weren't all nice and round. When I purchased my melon balls scoops I used a medium size and perfectly round cookies. I now figured out how it was done. Also baking on baking stones makes all the difference. Took me a number of years to figure out what tools I needed to help my all my baking and cooking needs successfully. I always use a Kitchen Aid Mixer to mix everything! Just because its a brand name cookie recipe you don't have to use brand name baking products! They all taste the same using brand name or no name ingredients!

Hershey Chipits Chocolate Chip Cookies

Ingredients:

Shortening
Brown sugar
Granulated sugar
eggs
vanilla
all-purpose flour
baking soda
salt
Chocolate chips

Pre-heat oven to 375F (190C)

1) Cream together 1 cup (250ml) shortening, 1 cup (250ml) firmly packed brown sugar and 1/2 cup (125ml) granulated sugar.

2) Beat in 2 eggs and 2tsp (10ml) vanilla.

3) Combine 2 cups (500ml) all-purpose flour, 1 tsp. (5ml) baking soda and 1 tsp. (5ml) salt.

4) Blend mixture well.

5) Stir in 2 cups (500ml) semi-sweet chocolate chips.

6) on an ungreased cookie sheet or stone drop from small spoon or melon ball scoop an inch apart.

Bake at 375F (190C) for 10-12 minutes. Remove and let cool on a cooling rack
Makes about 6 dozen cookies.

Dough after its mixed