Don't laugh, but when I married my DH I had never ever baked chocolate chip cookies from scratch before. Sure, I had baked other kinds of cookies, but somehow, never chocolate chip cookies! So, in honor of Holiday baking season and cookie swaps, here's the one I use.
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon coconut extract
2 tablespoons milk
3 cups semisweet chocolate chips
Preheat oven to 375 degrees. Mix together the flour, baking soda and salt in a bowl and set aside. Start creaming the shortening with the brown sugar and white sugar in a good sized mixing bowl. Next stir the eggs, coconut extract and milk with the shortening mix, and then add the flour mix. Make sure everything is well mixed together, and then stir in the chocolate chips.
If you are gifting these or watching your waistline, you'll want to make golf ball sized portions onto a well greased cookie sheet. But if you want to be the most popular baker all year round (lol) double that portion to make giant cookies.
Bake for 9 to 11 minutes in the preheated oven. If doing multiple batches, make sure the oven has warmed back up to 375 after taking the last batch out, before you put the next one in. Allow cookies to cool on the cookie sheet for 4-5 minutes before placing onto a wire rack. (and hope that by the time they have cooled off, there is one left for you!)
I've been known to mix it up with this recipe by skipping the coconut extract and substituting 1/4 cup of coconut flakes instead. I'll also add walnuts to the mix. You can use this recipe with M&Ms instead of chocolate chip morsels as well.
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