2/3 Cup Shortening
2/3 Cup Softened Butter
1 Cup Sugar
1 Cup Brown Sugar
2 teaspoons Vanilla
3 Cups Flour
1 teaspoon Baking soda
1 teaspoon Salt
1 Cup Nuts, chopped (optional)
12 oz. Chocolate Chips
Now we add the eggs and vanilla to the cooled butter/sugars mixture.
As it is with baked goods, just following the recipe doesn't always work. Our first attempt didn't have enough flour. Behold:
I had made a double batch, so I ended up having to add an extra four cups. If this is your first time making cookie dough, add 1/2 cup of flour at a time and mix it in well. If you live in a humid climate (like, we live in Snellville, Georgia, which is outside of Atlanta, so YES, humid!), then you're probably going to have this issue.
Here is what the cookie dough SHOULD look like. Notice that I pinched the dough. If your dough mostly keeps its shape (instead of flowing down like the above picture), then you're probably okay to go. If you add too much flour, your cookies will be awful, so too little is better than too much.
Notice the spacing. I am picky about my cookies and don't like them touching when they've baked. If you don't have this weird glitch to your central nervous system, please, go ahead and put your cookies closer to one another.
4. Bake at 375* for 8-10 minutes. DO NOT overbake! The cookies should have lost the sheen of rawness at the top and should be barely tanned. They're cookies, so they're good no matter what, but they might be a little crunchier if you don't take them out early. Also, let the cookies cool on the cookie sheet (that, if you have it, has been placed on a cooling rack). When they're mostly cool, they'll scoop right off of the cookie sheet and YUM, they're ready to eat.