Soft on the Inside, Crunchy on the Outside: Best Choco Chip Cookies

• 3/4 cup  white sugar
• 1.5 cups brown sugar
• 3/4 cup Crisco
• 3/4 cup softened butter
• 3 3/4 cups flour
• 3/4 tsp salt
• 1.5 tsp baking soda
• 3 eggs 
• 1.5 tsp vanilla
• 3 cups semi-sweet chocolate chips

1. Preheat oven to 375 degrees.
2. Have your beautiful and amazing sous chef (your KitchenAid mixer) combine the sugars and fats (yes, that’s what Crisco and butter are) until light and fluffy
3. In separate, less-cool bowl, combine all dry ingredients. If you’re lazy (like me), just put a sifter in or laying on top of the bowl and dump all ingredients into it as you add them to avoid needing to stir ingredients at all.
4. Have your sous chef add the eggs and vanilla to the (still being mixed) fats and sugars.
5. Add lazy bowl of dry ingredients (SLOWLY) to your sous chef’s mixture. Mix until completely combined. 
6. Dump in a shit ton of chocolate chips, I put 3 cups, but honestly, it’s up to you. Add some chopped walnuts if you want to pretend that these cookies are “healthy”, or if you want to avoid your picky kids eating them all.
7. Prepare two large baking sheets with parchment paper, or, do yourself a solid and buy silicone baking sheets to save some trees.
8. USE A COOKIE SCOOPER. Seriously. Your cookies will be beautiful, the same size, and not have your hands all over them. Gross. 
9. Bake the cookies for 8-10 minutes or until the outside is a nice, crispy, golden-brown and the middle is still doughy looking. Pull them out of the oven and let them chill on the sheet for a few minutes before moving them to a cooling rack. 

That’s it! Fun Fact: These freeze REALLY WELL. Once they’re completely cooled, put them in a plastic Tupperware container lined with parchment paper and freeze them the day you make them. Pull them out every time you have a party or whenever you’re going somewhere and forgot to make an app….