Chocolate Chip Cookies

Let me tell you...after lent I will be making these cookies again! They were incredible. Tim and I were missing an important day for his dad back in Springfield, MO and we wanted to send him a little care package. Cookies of course needed to be included but I hate how so many cookies get hard after they cool down...well maybe that's just because of the cook! I found this recipe on a great blog called Dozen Flours. She has some incredible recipes and I'm excited to try some more! Anyways, these cookies did not get hard. Even the next morning they were still soft and absolutely delicious!

Chocolate Chip Cookies

Adapted from Dozen Flours

1 cup shortening (not butter flavored)
3/4 cup white sugar
3/4 cup packed brown sugar
3 eggs, beaten slightly
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1 teaspoon salt
2 1/2 cups (1 1/2 bags about) chocolate chips
1/2 cup of nuts (optional)

1. Preheat oven to 325F. Cream together the shortening and both sugars. Beat in the eggs, one at a time, mixing well after each one. Then add the vanilla. In a little bowl, mix the baking soda and hot water together and mix well. Add to the batter and mix. Add the salt and the flour and mix until well combined and no pockets of flour remain. Add the chocolate chips and nuts (if you're using them).
2. Drop tablespoon sized dough onto Silpat or parchment lined baking sheet. Bake for about 8-10 minutes, or until edges are slightly golden brown. Let the cookies rest on the baking pan for a minute or two until they firm up slightly. Cool on a wire rack until room temperature.
-Yields about 5 dozen 3 inch cookies

Things I learned:
- When the cookies are browned on the edges it means they are ready
- A silpat or parchment paper keep the cookies from getting too brown on the bottom (and make for an easy cleanup)

-Brittany