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I still get messages from my former students who are now well into their 20s, “Mrs. Brint, do you still have the cookie recipe that we made in class? I am craving them!” The answer is YES! Today, I am sharing it with you too: The Best Chocolate Chip Cookies, which I called Home Ec Chocolate Chip Cookies.
- ¾ cup shortening (I like to buy the shortening that is already in sticks)
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2¼ cups flour
- 1 teaspoon coarse kosher salt (plus more for the top)
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
With an electric mixer, cream shortening, brown sugar, and white sugar
Add eggs and vanilla to the mixture and mix well.
In a separate bowl stir together flour, salt, and baking soda. Slowly stir to the sugar mixture (going to too fast will cause a huge floury mess.)
Add chocolate chips (and walnuts, if you fancy) and stir.
Use a cookie scoop to place on a cookie sheet lined with parchment paper. You can also stop here and freeze the dough and bake them later. Check out this post on how I have homemade cookies anytime!
Bake at 350 degrees for 12-15 minutes or until the edges start to turn golden brown. Wait for them to cool and enjoy!