Ultimate Chocolate Chip Cookies

Okay.  Before we begin, I have something to say.  I am of the opinion that everyone loves chocolate chip cookies because they are a comfort food.  You know, something your mom made for you when you were a kid so you could have a snack when you came home from school.  In our house growing up we had them every Sunday while we played games together as a family.  

That said, I believe that the version you love will also be dependent upon the experience you had growing up.  Since our family made them at least weekly, we've become connoisseurs (of sorts) of different varieties for different occasions, and since being married my husband has never complained about sampling the different kinds.  

One thing most regular cookie bakers swear by is butter.  REAL butter.  And when it comes to cookies, usually salted.  The reason is this:  most people seem to prefer that crispy on the outside, chewy on the inside, perfectly fudgey taste of salty-sweet heaven in every bite created by real butter.  

Let me tell you a secret.  You don't have to use butter.  (shhh! don't tell!)  And I'll only tell you the secret ingredient if you promise not to stop asking me for recipes when you like what I bring to the neighborhood potluck.

Shortening.  Crisco.  Call it what you want, but it's not butter, and it's not margarine.  

Trust me on this one.  If you like those crispy/chewy/fudgey/salty/sweet/perfect cookies but you don't feel like spending $4 just for the fat content in your dessert--try it.  But follow this recipe, so it doesn't throw things off and make you disappointed.

Ultimate Chocolate Chip Cookies
slightly adapted from Crisco

1 1/2 cups Crisco
2 1/2 cups packed brown sugar
1/4 cup milk
2 T vanilla
2 eggs
3 1/2 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
2 cups chocolate chips

Preheat oven to 375.  Cream shortening and sugar.  Add milk, eggs and vanilla and mix well.  Combine flour, salt and baking soda in separate bowl and add to wet ingredients, mixing only until just combined.  Stir in chocolate chips.  Drop by tablespoonfuls onto ungreased baking sheet and bake for 10-12 minutes, or until golden and perfect.  Makes about 4 dozen.