Chocolate chip cookies with shortening are soft and chewy, and easy to make in 20 minutes with no chilling needed. Use only 6 pantry ingredients including a healthier shortening to make these fat chocolate chip cookies, perfect for an afternoon snack.
Add flour mixture in two parts and mix the batter until all are combined.
Fold in the chocolate chips. You can chill for an hour if you want your cookies exceptionally fat but these cookies don't need chilling if you don't have time.
1 cup chocolate chips
Preheat oven to 375 F.
Use a medium cookie scoop OR drop 3 tablespoon of dough per cookie on to the cookie sheet. I fit about 4 cookies on my quarter sheet. Bake for 12 minutes.
Repeat until all batter is baked.
Let the cookies cool on the pan for about 10 minutes.
Store cookies
Store them sealed in a container at room temperature for 4 days, and then refrigerate for 2 weeks. They are also easy to freeze for several months either as dough or baked cookies.
Video
Notes
1:Carefully measure flour. Measure your flour very carefully using the spoon and level method. Fluff the flour with a fork in the flour bag. Then spoon the flour into measuring cups, and use a knife to level off the top.2:Room-temperature. Make sure your shortening is at room temperature. It should be soft and able to be creamed with sugar easily.3:Cream sugar thoroughly. Be sure the sugar has been creamed completely into the shortening.If your cookies didn't rise: It means they spread too much. Be sure your ingredients such as applesauce are at room temperature. Also make sure baking soda and baking powder are not expired.If your cookies didn't spread: The dough or ingredients were too cold, or the butter and sugar mixture wasn't creamed completely.