These are my favorite chocolate chip cookies. They really spread out while baking, so keep the mounds small, and don't put more than a dozen on a large cookie sheet. Also, watch the time. DO NOT OVERBAKE. I bake at just under 350° for 10 minutes. Each oven is different, though. After removing them from the oven, I let them set on the cookie sheet for about 2 minutes before removing.

Michigan State Fair Championship Chocolate Chip Cookies

1 c. Crisco
1 c. granulated sugar
3/4 c. firmly packed light brown sugar
2 eggs
2 t. vanilla
2 1/4 c. flour
1 t. baking soda
1 t. salt
12 oz. bag of semi-sweet morsels
1 c. chopped nuts

Combine flour, baking soda, and salt; set aside. In a large bowl, combine shortening, sugar, brown sugar, and vanilla together. Beat on high with electric mixer until creamy, adding one egg at a time. Gradually add flour mixture, a little at a time. Mix well. Mixture will be thick. Stir chocolate chips and nuts in by hand.

Cover cookie sheet with foil, shiny side up, and grease lightly. Using a tablespoon, scoop out mixture and form into 1 3/4“ round mounds loosely packed. Bake at 350-375 for 13 to 15 minutes. Don't try to double batch because consistency isn't the same and they will flatten out.