Chocolate Chip Cookies

I'm not kidding when I say that I take my chocolate chip cookies very seriously. This recipe is from Grandma O, and it's the only one I ever use for chocolate chip cookies. As a child, my grandma would bake the Toll House cookie recipe, and we thought it was the best. However, I grew up, got married, and tried Grandma O's cookies—there was no turning back after that.

When I say "I'm serious," it's because this recipe yields around 13 dozen cookies. Don't worry, you can halve the recipe if necessary. I don't, though. I freeze the cookie dough balls, so I don't have to prepare a new batch each time my husband requests his favorite cookies.

Ingredients:

2/3 cup softened butter

2 cups shortening

2 cups of brown sugar

2 cups of granulated sugar

4 eggs

4 teaspoons vanilla extract

7 cups of all-purpose flour

2 teaspoons of salt

2 teaspoons of bakin soda

12 ounces of semi-sweet chocolate chips.

Directions:

Preheat the oven to 350° F.

In a mixing bowl, combine the flour, salt, and baking soda by whisking them together. Set aside.

In another bowl, mix the butter and shortening together until thoroughly combined. Incorporate the granulated and brown sugars, and continue beating until the mixture

becomes fluffy.

Add the eggs and vanilla, and beat well until everything is fully combined.

Slowly incorporate the flour, using a mixing spoon or spatula to blend. Avoid overmixing, as this can make the cookies turn hard.

Add the chocolate chips and stir to combine.

Drop by teaspoon full or cookie scoop onto an ungreased baking sheet.

Bake for 8-10 minutes, or until golden brown,

Remove from the oven and allow to cool on the baking sheet for a few minutes, then move to a wire rack to cool completely.

Store in an airtight container.

Notes:

Bake as many as you like; you can freeze either the baked cookies or the unbaked dough.

To freeze the dough, scoop it as if you were preparing to bake. Arrange the scoops in a single layer on a baking sheet lined with parchment paper and place it in the freezer for a few hours. Afterward, transfer them to a zipper-seal freezer bag.

Ready for the freezer.