Chocolate Chip Cookies

My dream has always been to become that wife...the one who sends treats to work with her husband, just because. But sadly, it hasn't happened nearly as often as I would have liked in the last 30 months. Sometimes it was all I could do to get meals on the table for the two of us. Forget making treats for others!

But this past Monday was my chance. My first day in the post-work world, and it just so happened I had a doctor's appointment not far from Ryan's work. To me, it sounded like the perfect excuse to stop by, see the most handsome PTA I've ever met, and take some treats! And so, I did. Sunday afternoon, I planted myself in the kitchen and whipped up a batch of chocolate chip cookies, because this recipe makes DOZENS of cookies. I had plenty to share with his co-workers, plenty for us throughout the week, and plenty to share with my family, since my sister is visiting.

This actually isn't the first time this recipe has hit the blog, but I wanted to update it a bit. Last time I featured it on the blog, there was quite the discussion about the use of butter flavored shortening instead of just plain butter. I haven't changed the recipe, and it certainly isn't one of the healthier things I make, but I won't lie: a giant glass of milk and a couple of these = happiness.

Chocolate Chip Cookies

* 2 cups white sugar
* 1 cup brown sugar
* 2 cups butter flavored shortening
* 4 eggs
* 4 teaspoons vanilla
* 4 1/3 cups flour
* 2 teaspoons baking soda
* 2 teaspoons salt
* 2 cups semi-sweet chocolate chips.

Mix all ingredients together in a large bowl and drop by teaspoonful on an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes.

A Few Tips

* I use butter flavored Crisco sticks for my shortening. I HATE measuring messy stuff, and there's no way I have the time or patience to measure out two cups of shortening when I can break out two one-cup bricks and be done with it.

* I use my stand mixer {Miss Mixy} for this project, and it has made ALL the difference. I start by combining the sugars, add the shortening and eggs, and then put in the vanilla, followed by the flour/baking soda/salt mixture. At the very end, I have to stir by hand, because the batter gets too thick for the paddle to work through effectively, but the mixer sure helps at the start.

* I do use pure vanilla. I will skimp on some things, but that's not one of them. I really do feel like it improves the taste of the cooking!

* I also use a wheat flour instead of a white flour. I don't think it changes the taste, but it does make the cookies look a little browner. {Is browner a word?} That would be the ONLY healthy thing I do with this recipe. {That and organic eggs, I guess.}

* Once the cookies are baked and I have them in a storage container, I tuck a piece of bread inside a folded paper towel and put it in with the cookies. Helps keep them softer for the time you have them. {Which probably won't be long.}

Like I said - grab milk or coffee, a couple of cookies, and enjoy. I highly recommend them STRAIGHT out of the oven. And shared with friends. If you make them, remember I'm your friend.