So, this is really the Tollhouse Cookie recipe with a few tweaks. I don’t use butter because it makes the cookies spread too much. If you don’t have eggs, you can substitute water (really) and you can eat the raw dough (YUM). If you don’t have brown sugar, you can substitute more regular sugar and some molasses. You don’t need a cookie scoop, although if you want perfectly round cookies all the same size, it’s a must. If not, just use a spoon 🙂

2 1/4 cups flour
3/4 teaspoon salt
1 teaspoon baking soda
3/4 cup Crisco shortening (butter or regular)
3/4 cup white sugar
3/4 cup brown sugar (or 3/4 cup more white sugar + 1 Tablespoon molasses)
1 teaspoon vanilla extract
2 eggs or 1/4 cup water
1 1/2 cups chocolate chips
1 cup chopped walnuts (optional)

Measure out flour, salt and baking soda; set aside. In mixing bowl, add shortening, sugars, vanilla, and eggs or water. Mix on high until super creamy – this takes a few minutes. Add dry ingredients and mix just until incorporated, don’t overmix. Stir in chocolate chips and nuts. Drop by scoopfuls onto non-stick cookie sheet or parchment lined sheet. Bake at 375 degrees for 7-10 minutes depending on how you like your cookies. Less time makes them softer and more time makes them crisp/crunchy when they cool.

Enjoy!