Omnomnomnom.. Me love cookiesssss, says the Cookie Monster. And I echo that big guy I do!
I have a love hate relationship with desserts. I love them on my lips. I hate them on my hips. And ooooh boy do they stick to my bones like gum in hair. Gross.
But love hate or not, I go through tons of webpages scouring recipe after recipe to find that perfect carrot cake.. or that mind-blowing velvet cake.. and of course, those scrumptious chocolate chip cookies that make your daughter dance around claiming you are the best mom ever! Yup. That’s me. Best mom ever. Ha!
So where did I get this superb cookie recipe from, you ask. Well, have you guys ever read Diva Can Cook’s blog? Monique is a home chef extraordinaire! Her recipes are soooo good and sooo spot on that even lil’ ol’ me can create delicious treats! I am so not joking right now. I love her blog and have tried many recipes successfully, but never once did I think to try her Chocolate Chip Cookies. Well, recently I did, and let me just say that it was so delicious it was gone in less than an hour! Ok, wait, nooooo I didn’t eat them all.. I ate most, yes, but not ALL ok!
So here’s the recipe for you chocolate chip lovers out there.
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup shortening
- ⅓ cup butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 (6 oz) package semi-sweet chocolate chips
- ½ cup chopped nuts, optional
- Preheat oven to 375
- In a medium bowl, sift together flour, salt and baking soda. Set aside
- In a large bowl, cream together shortening, butter, sugars, egg, and vanilla.
- 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.
- Stir in the chocolate chips.
- Roll the dough into tablespoon sized balls.
- Place on a baking sheet lined with parchment paper, 2 inches apart
- Bake for 7-10 minutes.
- Remove from oven when cookies are slightly golden around the edges and puffy and soft on the tops.
- Leave cookies in the pan for 2-3 minutes to continue cooking outside of the oven.
- Transfer to cooling rack to cool completely.
- Serve immediately. Store leftovers in an air-tight container.