Ingredients

• 1 C. Crisco® All-Vegetable Shortening

• 1 C. brown sugar

• 3/4 C. sugar

• 2 Tbsp. Grandma’s® Molasses

• 2 Eggs

• 2 tsp. Vanilla Extract

• 2 1/2 C. all-purpose flour

• 1 tsp. Baking Powder

• 1/2 tsp. Salt

• 2 C. giant chocolate chips (I use large thumbprint drops but feel free to substitute your favorite chocolate chip)

Directions

1. Preheat oven to 375˚F.

2. In a large bowl add shortening, brown sugar, white sugar and molasses. Use an electric mixer to cream until smooth (about 2 minutes)

3. Add 2 eggs and 2 teaspoons of vanilla. Beat again for 1 minute, using a spatula to scrape down sides

4. Fold in flour, baking powder and salt until smooth. Don’t overbeat

5. Fold in giant chocolate chips

6. On a baking sheet with parchment paper on top, use a ¼ cup ice cream scoop to scoop out dough, add an additional scoop on top (every cookie should be ½ cup of dough total. Don’t press down the dough, leave it nice and high – this is important for a gooey cookie. Make sure there is at least 4 inches between cookies.

7. Bake at 375˚F for 10 minutes* and then 350˚F for 14 to 16 minutes until firm on outside.