I’ve already posted about my one of my newfound favorite chocolate chips cookies. The recipe calls for butter – very common in cookies. Well, I have another all-time favorite cookie recipe and this one uses shortening. I know some of you are cringing. Shortening is kind of on the outs with trendy cookie-baking these days, and I understand why – many of the cookies I eat using shortening don’t have a lot of flavor and taste. However, let me tell you, I have been making this cookie recipe for at least 8 years and they are phenomenal and definitely not lacking in flavor. The recipe comes from another great cooking mentor aunt of mine, Alecia. She is famously known for miles around for her cookies and from the time I was a little girl, whenever we would visit her, she would pull out enormous tupperware containers of cookies from her freezer for us. These cookies were always on hand and honestly, I think they could be some of the most perfect chocolate chip cookies around. My aunt has several unusual “secrets” to her recipe and they pay off making a chewy, delicious cookie. If you are willing to set aside your butter-base cookies and give this one a try, you won’t be disappointed!
- 1 cup butter-flavored shortening
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 extra-large eggs
- 1 tablespoon hot water
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 teaspoons baking soda
- 3 1/2 cups flour
- 2 cups chocolate chips
- Beat together the shortening and both sugars. Add eggs and beat for 5-6 minutes until the batter is very light in color. Mix in the hot water, salt, vanilla and baking soda. Add the flour and chocolate chips at the same time and mix until combined.
- Bake at 350 degrees F until edges of the cookies are very lightly browned, 10-12 minutes.
Recipe Source: From my awesome Aunt Alecia