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1
Preheat oven to 375 degrees.Grease a cookie sheet (I use canola oil pan spray).
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2
Combine the flour, baking soda, and salt in a bowl. Stir lightly.
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3
In a separate, larger mixing bowl, cream the shortening, brown sugar and white sugar thoroughly. Crack in eggs, one at a time, beating well after each addition. Add vanilla, mixing well to combine.
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4
Begin adding the dry mixture to the shortening mixture. Add about 1/4 or 1/3 of the dry mixture at a time, thoroughly blending each addition of flour into the shortening before adding the next.
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5
If you like a hint of cinnamon in your cookies, add 1/2 teaspoon now (I think its an excellent addition: not so much that anyone notices the cinnamon taste, but it gives the cookies a little more flavor). Stir in the cinnamon.
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6
Add the chocolate chips and mix into the dough until they are evenly distributed.
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7
Spoon golf-ball sized mounds of dough onto the baking sheet: I make 12 per tray.
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8
Bake in the 375 oven for about 10 minutes. Just in case, I would check them once after 8 minutes, and allow them up to 12.
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9
Remove from the oven when the cookie centers are just set but still soft, and the edges are just browning. Cool on the tray for about 5 minutes, them remove to a cooling rack if you have one, otherwise a plate will be fine.
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10
Just don't stack them on top of one another while they are still soft!
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11
Enjoy!
