We make good chocolate chip cookies in our family. The recipe is adapted from the classic Toll House back-of-the-bag recipe. Our recipe has extra flour and extra vanilla; Mom read in a newspaper once that adding extra flour 'paradoxically' makes a softer cookie. While she didn't find the resultant cookie softer, exactly, she did find it better, and we've been using 2 1/2 c of flour every since.
Chocolate Chip Cookies
1 c shortening
3/4 c brown sugar
3/4 c white sugar
2 eggs
1 1/2 t vanilla
2 1/2 c flour
1 t baking soda
1 t salt
12 oz (2 c) chocolate chips
1 c chopped nuts (optional)
Sift together flour, soda, salt. Cream shortening with sugars. Mix in eggs, vanilla. Fold dries into wets; stir in chocolate chips. Line outside of cookie sheets with foil. Bake at 350 F, on the upper shelf.
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