Easy Old-Fashioned Chocolate Chip Cookie Recipe

There were two changes she made to the recipe. First, she used self-rising flour instead of all-purpose flour, baking soda, and salt. Second, she substituted shortening for half of the butter in the recipe. Both of these substitutions make the recipe quicker to make and change the consistency to the perfect softness with a nice crisp edge. An important thing to remember with this chocolate chip cookie recipe with shortening is that you do not need a stand mixer or a hand mixer, it is possible to mix them just with a spoon. I have made this recipe by mixing by hand, with a hand mixer, and with a stand mixer.  No matter what mixing method I have used I haven’t noticed a difference in the cookie dough – you just may have to mix for a few minutes longer. Just make sure you use a large bowl, so you don’t get flour everywhere when you are mixing the cookie dough and use a rubber spatula to scrap down the sides as you are making the cookie dough. 

Don’t worry about the shape of the cookie dough when you drop it onto the ungreased cookie sheet as it will spread out. You can use a cookie scoop for the dough, but my personal preference is to use a tablespoon. Make sure when you are baking them that you start with the 9 minutes for best results as you don’t want them to get to done, you can always put them back in for another minute if they aren’t done yet. The cookies should be light on the top and golden brown on the edges when they are done. I love to take mine off the cookie sheet immediately and put them on a wire rack. Sometimes they stay in their round shape and sometimes they get a little crinkly, which I think makes them taste even better. They stay good for a few days in an airtight container – even a Ziploc bag works great.