This recipe is a variation on the ultimate chocolate chip cookie by Nestle Toll House. My mom makes this recipe substituting butter for shortening and the results are perfect every time. These stay moist for days (if they last that long) and have the best texture. Resist the urge to make them too big so they'll stay light and fluffy. Makes between 3 and 4 dozen cookies.

INGREDIENTS:
3/4 cup sugar
3/4 cup packed brown sugar
1 cup Crisco shortening (butter flavored tastes great)
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2-1/4 cups all-purpose flour
15 oz. semi-sweet chocolate chips
3/4 cup chopped walnuts or pecans, optional

INSTRUCTIONS:
Preheat oven to 350F. Cream together the white and brown sugars, shortening and vanilla. Add in eggs and mix thoroughly. In a separate bowl, mix together flour, soda and salt. Stir together the sugar mixture and flour mixture until thoroughly mixed. Finally stir in chocolate chips and nuts.

Use a 1 Tbsp. scoop or melon-baller to place cookie balls approximately 2" apart on cookie sheets. (Make sure cookie sheets are cool - not warm.) Bake for 9-11 minutes rotating racks half-way through cooking. Remove cookies when they begin to brown. Don't overcook or cookies will end up too chewy. Allow cookies to cool for 5 minutes then remove to cooling racks. Resist the urge to eat more than half a dozen at a time! :)

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