Mildly nutty with a chewy-crisp texture, these cookies are everything you crave from the classic chocolate chippers you grew up loving. Go light on the chips to make the cookies the star of the show; or bump the chips up for a healthy dose of chocolate.
Preheat the oven to 350°F. Lightly grease two baking sheets, or line them with parchment.
Combine the sugar, baking soda, salt, and shortening, mixing just until combined.
Beat in the vanilla and eggs; scrape the bottom and sides of the bowl.
Add the flour, beating for 1 minute at medium speed. The mixture will initially thicken then slowly loosen up; this step is important, so beat for the full minute. Stir in the chips.
Scoop the dough by slightly rounded tablespoonfuls onto the prepared baking sheet; a tablespoon cookie scoop works well here.
Use your wet fingers to gently flatten the cookies to about 3/8" thick.
Bake the cookies for 11 to 14 minutes, until the edges have set.
Remove the cookies from the oven and allow them to cool on the pan.
Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.
Why the range in volume for the chips? Use more for an assertive hit of chocolate in every bite; use fewer if you want other flavors, rather than chocolate, to take center stage.
