Beat in the eggs, one by one, then add remaining ingredients.
Drop by large spoonfuls onto an ungreased baking sheet.
Bake for 12 to 14 minutes or until edges begin to brown.
Add in 1/4 cup of cocoa powder for extra chocolate flavor. For shortening, use the butter flavor. This recipe works great with different flavored chips and nuts, too. Use a small cookie scoop to make bite-sized cookies or two small scoops to make a larger size cookie.From Erika Yak: "Added 1/4 cup cocoa powder and 1 1/2 cups M&M’s to make them chocolatey chocolate chip cookies."From Karen Garcia: "For another variation use dark chocolate chips and substituted 2 tablespoons of powdered stevia for the white sugar."From Becky Lewis: "I made my cookie dough and then left it in the fridge for 48 hours to rest before baking the cookies. These are without a doubt the best chocolate chip cookies I've ever made. I love the fact that they don't have the baking soda taste that a lot of homemade cookies have. I'm so glad that someone gave me a friendship bread starter. "From Elizabeth Bruce (Belleville, IL): "Different stage of cookies dough: Did a baking test. I froze individual dough pieces and baked them at thawed (some thawed on pan and some thawed in fridge) and frozen. I also baked some using dough that was in the fridge overnight. They all turned out the same well baked and no additional time needed."