I will take this opportunity to draw my line in the sand; I strongly dislike thin, flat, crispy chocolate chip cookies. If you're a fan of those types [and I guess SOMEONE has to be] then I suggest you avert your eyes. We are going short, fat, chewy, slightly gooey here and although I try not to play in self-deprecation land, they're rather like me in that regard.
It's an old school, back in the day recipe. There's a reasons we revisit those recipes, they were good. They were easy and they were ab-so-lutely delicious. Take your "only pure butter will do" purist hat off, we're going into shortening land here, get a pen, you'll be making these shortly.
Thick Chocolate Chip Cookies
In a bowl/mixer blend
3/4 cup shortening (I'm a crisco girl here and don't even try to use butter flavor, it's a horrible acrid flavor)
1 1/4 cup brown sugar
2 Tbs milk
2 tsp vanilla
When it's nicely blended, no need to whip or cream.
Add 1 egg
When it's incorporated, blend then add
1 3/4 cup a/p flour
3/4 tsp baking soda
1 tsp salt
When that's nicely mixed add
1 cup chocolate chips [semi sweet today but milk will do]
Bake on an ungreased cookie sheet at 375 for 12 minutes. Mine take 12 minutes because I make them small which, for me, justifies eating an entire plateful at a sitting "they just tiny". If you make them larger, adjust the cooking time, we want them just set in the middle so they stay soft. The shortening stops them from spreading too much so you can load up your sheet pan.
Old school, easy, delicious. Go make them...now!
*and yes, I'm terribly terribly disturbed that this cookie looks as though it's sticking it's tongue out at me but will more than likely devour it anyway, from the other side of course!