Best. Chocolate Chip Cookies. Ever!

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A cloudy day in paradise can be turned around with one batch of these bad boys.  I have no idea where this recipe originated from, all I know is that I stole it from my sister and will never stray.

They are full of everything that is oh-so-bad.

But they are oh-so-goooood.

3/4 c. brown sugar
1/2 c. sugar
1/2 c. shortening
1/2 c. butter or margarine
1 + 1/2 tsp. vanilla
1 egg
1 + 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 6 oz. pkg of chocolate chips

Preheat oven to 375 degrees F.  In bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy.  Add vanilla and egg; beat well.  Add flour, baking soda and salt; mix with hands.  Mix in chocolate chips.

Form into balls and place on ungreased cookie sheet.  Bake for 8-10 minutes or until edges are slightly golden.  Remove and let cool on pan for 5 minutes before transferring to wire rack for 10 minutes. Store in air-tight container to retain moisture.

They taste best if eaten in batches of six.  =)

*Time and energy saving tip – have two pans going at once.  While you are letting one batch of cookies cool, stick the other pan in the oven.  Repeat!

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  1. I can tell you where they originated from!

    It’s a Pillsbury cookbook that was donated to me from a lovely woman in Brooks. It was published in 1989.


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