You can go to the bank with these delicious treats! They are packed with chocolate chips & that makes them better than the best!

Ingredients:

• 7 1/2 c. all-purpose flour (or almond flour)
• 2 tsp. baking soda
• 1 tsp. salt, or to taste
• 1 T. cornstarch
• 1 1/2 c. granulated sugar
• 3 c. shortening
• 3 c. packed brown sugar
• 6 large eggs
• 1 T. pure vanilla extract
• 2-12 oz. bags of semi-sweet mini chocolate chips

Directions:

1. Preheat the oven to 350°F.
2. In a medium-sized bowl whisk together the flour (or almond flour), baking soda, salt (to taste) & cornstarch. Set aside.
3. In a large bowl use a hand mixer to cream together the shortening, granulated sugar & brown sugar. Cream them until they are light & fluffy. This should take 3-4 minutes.
4. Beat the eggs, one at a time, into the shortening mixture. Ensure that each egg is fully incorporated before adding the next egg. Then add in the vanilla.
5. Gradually add the flour mixture, 1 c. at a time, into the wet mixture. Mix it until just combined, making sure not to overwork the dough. After about halfway through, start mixing it by hand as it is a thick dough & hard to combine using a hand mixer.
6. Gently fold in the chocolate chips, making sure they are evenly distributed throughout the dough.
7. No need to spray the baking sheets, as these cookies have enough shortening in them, so they will not stick to the baking sheets.
8. Using a 1 T. cookie scoop (or just a tablespoon), drop the dough onto baking sheets, 12 dough balls per sheet. Space them out evenly while scooping, leaving about 2″ between them.
9. Bake for 9-11 minutes, or until the edges of the cookies are lightly golden brown. The centers may still look a little soft, but they will firm up as they cool.
10. Remove from the oven & let cool on the baking sheets for a few minutes. Then transfer to a wire rack to cool completely.