Chocolate Chip Cookies

• 1/2 c. Crisco shortening (Fluffo brand is even better if you can find it)
• 1/4 c. Domino light brown sugar, packed down firmly (dark brown sugar may also be used, your preference)
• 1/2 c. Domino granulated sugar
• 1 egg (medium size works best)
• 1 tsp. imitation vanilla (Durkee)
• 1 c. unsifted Gold Medal flour, leveled off (other flours give different consistency)
• 1/2 tsp. Arm & Hammer baking soda
• 1/2 tsp. Diamond iodized salt
• 1/2 or 1 c. Nestle or Hershey's real chocolate chips
• 1/2 c. chopped walnuts (if you like)

1. Put shortening in the mixing bowl first, then add light brown sugar.
2. Beat 1/4 of a minute, then add the granulated sugar. Scrape the sides of the bowl as soon as the mixture tends to stay there.
3. Use high speed when beating the sugars.
4. Beat both sugars with the shortening about 1 minute, then add egg.
5. After the egg is beaten in, add the vanilla.
6. All of this is on high speed. Now, beat these ingredients for 4 minutes on high speed.
7. Scrape the sides of the bowl after 1 to 2 minutes.
8. At the end of 4 minutes, the batter should be light in color and fluffy.
9. And by the end of the mixing of flour and chips that fluffiness should still be there.
10. Don't overblend.

shortening, domino light brown sugar, sugar, egg, imitation vanilla, flour, baking soda, diamond iodized salt, chocolate chips, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009090 (may not work)