This recipe has been handed down from my grandmother to my mom to me, and now to you too!
My Mom has been making these cookies my entire life. This is definitely one of the treats we could count on having during the holidays. I added a little cardamom to make them extra special this year.
1 cup shortening
1 cup packed light brown sugar
2 cups all-purpose flour
1 tsp baking soda
Pinch of salt
1/4 tsp cardamom
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chunks
In the bowl of a stand mixer, beat the shortening until creamy. Beat in the brown sugar until combined. Beat in the egg. Mix well.
In a separate bowl, whisk together the flour, baking soda, salt and cardamom.
Slowly add the flour mixture into the shortening mixture. Mix well.
Stir in the chocolate pieces.
Cover and refrigerate for at least 3 hours.
Drop by rounded tablespoons onto the cookie sheets.
Using a fork and a small glass of water, make a cross-hatch pattern on each dough ball, flattening it so that they are all the same height; wet the fork before each use.
Bake at 325 degrees F for 10 to 12 minutes, depending on the size of the cookies. Bake until the edges start to turn a golden brown. Let cool just a minute on the cookie sheet then transfer to the wire racks to finish cooling.