The secret to these cookies is to remove them from the oven while they’re puffy and underdone, so they firm up on the baking sheet. These freeze well, so you can always have some on hand!
2 ½ cups packed brown sugar
1 ½ cups butter-flavored vegetable shortening
¼ cup milk
2 T. vanilla
2 eggs
3 ½ cups flour
2 tsp. salt
1 ½ tsp. baking soda
2 10-12 oz. bags of semisweet chocolate chips
Preheat oven to 350º. Cover cookie sheets with parchment paper. Cream the brown sugar, shortening, milk, and vanilla until light and fluffy. Beat in the eggs. Combine the flour, salt, and soda, and gradually mix into the batter until blended. Stir in the chocolate chips. Drop the dough by rounded tablespoons onto the prepared cookie sheets and bake about 8-9 minutes, or until just lightly browned—don’t overbake! Remove from oven and allow cookies to sink and set on the cookie sheet before removing to a rack to cool completely. About 6 dozen.
Kitchen Hint: You can replace one bag of the chocolate chips with either peanut butter or butterscotch chips.