A family favorite:
2/3 cup butter (room temperature)
2/3 cup Crisco stick
1/3 cup sugar
13/4 cup packed brown sugar (I like dark brown sugar)
Cream together until smooth and well mixed
Add and mix thoroughly to above mixture
2 eggs (room temperature)
2 tsp. vanilla extract
Mix together in a small bowl and add until mixed (but don’t overmix)
3 ½ to 4 cups flour
1 tsp baking soda
1 tsp. baking powder
1 tsp. cornstarch
1 tsp salt
Add 1 bag of chocolate chip to the mixture
Chill dough for several hours or overnight.
Roll into balls and put on ungreased or parchment covered baking sheet.
Bake at 350° for 8-10 minutes. Cool on baking sheets for a few minutes; remove to wire
racks to cool completely. Store in airtight container.

Allergen-Free Chocolate Chip Cookies:
1 ½ cups gluten-free 1:1 baking flour blend (recommend King Arthur Flour)
1 ½ tsps kosher salt
½ tsp baking soda
½ tsp baking powder
½ cup vegetable shortening (palm)
½ cup packed brown sugar
½ cup granulated sugar
1/3 cup water, at room temperature
1 to 2 TBS. vanilla extract
1 2/3 cups (10 ounce package) NESTLÉ®TOLL HOUSE•Allergen Free Semi-Sweet Morsels

Preheat oven to 350°F. Line baking sheets with parchment paper.
Combine flour, salt, baking soda and baking powder in small bowl. Beat shortening,
brown sugar and sugar in mixer bowl until blended. Mixture will look sandy. Add water
and vanilla extract; mix well. Gradually beat in flour mixture. Stir in morsels. Drop by
rounded tablespoon onto prepared baking sheets.
Flatten each dollop to a rounded shape.
Bake for 10-12 minutes (some reviews suggest a few extra minutes) or until tan across
cookie surface. Cool on baking sheets for 10 minutes; remove to wire racks to cool
completely. Store in airtight container. Makes about 36 cookies.
See recipe here: https://www.verybestbaking.com/toll-house/recipes/allergen-free-
chocolate-chip-cookies/