Soft Chocolate Chip Cookies


1/2 cup shortening

1 cup sugar

2 eggs, if large, or 3 small

1/2 cup milk

2 1/2 cups flour

1 tsp baking powder

3/4 tsp baking soda (in milk)

1 small bag chocolate chips (for variety try butterscotch morsels)

Mix and drop by teaspoon on greased cookie sheet. Bake at 400 degrees until slightly brown around edges.

  • Mandy’s Hints: The above recipe is written just as it appears in the book. I use butter (softened to room temperature, as always) as the shortening.
  • I chill the dough before baking. Usually for an hour at least, but I have chilled them overnight (see note below).
  • I baked these for about 10-11 minutes, watching the edges for the tell-tale browning.
  • When baking cookies, my mom taught me a little trick to making even-baked cookies. Most ovens have 2 oven racks – place them in the middle rungs of the oven. Put your cookies on the bottom rack for the first 1/2 of the baking time and then rotate the baking sheet 180 degrees and place it on the top rack for the remaining 1/2 of the baking time, placing the next baking sheet on the bottom rack. This ensures even cooking and allows you to bake two at the same time. You just continue to rotate the baking sheets into the oven on the bottom rack, then up to the top rack and finally – out of the oven!

*The Amish Cooking cookbook has hundreds (maybe thousands? I haven’t counted and don’t plan on it..) of recipes and no names were listed as to whom to give credit to for the actual individual recipes. Therefore, I can not give credit to the proper person for these chewy, fluffy cookies. Every other chocolate chip cookie recipe I have made? They turn out flat as a pancake – not this one! They are the only ones that are nice and slightly fluffy. Again, it’s in the cookbook, so it’s got to be good!

**Another thing to note – I used Ghirardelli milk chocolate chips this time (ok, I always use milk chocolate chips for my cookies). I also chilled the dough overnight – which I have done before. However, I noticed that when I baked the cookies this time? This is what I saw with the chips:


They bubbled! Now, it didn’t affect the taste at all, but it sure does not make them look all that appealing. EWWW, my cookies look like they have some kind of fungus! Not cool..I did what I always do. I research, aka, I ask my mom. She didn’t know why that would happen either. I mean, chilling the dough is chilling the dough. Why would they sweat and bubble one time but not another? Hmm…it’s a conundrum!

Leave a Reply

Your email address will not be published. Required fields are marked *