Marti's Not-so Secret Chocolate Chip Cookie Recipe

So everyone has those tried and true family recipes, right? So, being the intense investigative culinary reporters that we are, we've gone after the best of them. I think we struck gold on this one. We'll have to apologize to Marti's mom for putting it on the internet. Sorry, Mom.

I am usually up for some experimentation, but having attempted several variations on this one, I suggest against it. I never quite got the same consistency. This is just one of those time honored standards to keep in the repertoire.



Chocolate Chip Cookies

Ingredients

• 1 cup shortening
• 1 cup brown sugar
• 1 cup white sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 cups flour
• 10 ounces chocolate chips (almost a full bag)
• 2 cups oats (optional)
• 1 cup nuts (optional)

Preheat the oven the 350 degrees. Cream the shortening with the sugar thoroughly. I use a Kitchenaid Artisan mixer, but Marti, the matriarch of this recipe, prefers a Bosch. We won't go there in this recipe, but that rivalry may be expounded upon later.

Add the eggs one at a time to the creamed sugar mixture, and beat thoroughly until very smooth. Add the vanilla, salt, and baking soda. Once completely mixed, slowly add the flour, scraping the sides of the bowl if necessary. If you can pick up the dough without it being too sticky, it's the right consistency. If it's still sticky, add a little more flour.

Once the dough forms, slowly mix in the chocolate chips (and oats or nuts, if using). Form small balls of dough and place on a thoroughly greased cookie sheet. Bake for about 10-12 minutes, until the tops just BARELY turn golden brown. Do not overcook, or this cookie baking exercise will end sorrowfully in a pool of tears.