Crazy Nana’s Bangin’ Chocolate Chip Cookies

Preheat oven to 375ºF.

Mix sugars, shortening, and water until light and fluffy. Add in the maple flavoring and egg, mixing well.

Mix in flour, soda, and salt. The dough will be stiff. Add in the chips and nuts, again mixing well.

I used a large cookie scoop to measure out my cookies, but if you don’t have one, it measures a scant 1/4 cup. Bake the cookies for 15 minutes. They will not look ready when you check on them, still mounded high, but they will flatten and set as they cool and will stay nice and soft on the inside. The ones in the picture have cooled for 2 minutes. If you are weird and want crunchy cookies, then cook them a bit longer but not too much—only 3 minutes at the most or they will start to burn, and that’s just gross.

Let cookies cool on the baking stone for a minute or two, then transfer to a cooling rack—carefully! They are still not set.

My crazy nana served these with a pint mason jar of cold milk and a kiss on the top of the head.