No, really - they are. This is the BEST chocolate chip cookie recipe...ever!
Chocolate chip cookies should not be paper thin. They should be thick -- crispy and golden brown on the outside, and soft on the inside. These turn out *every* time for me. A helpful hint: watch them the first time you make this recipe in your oven. Once you figure out your ideal cooking time, you'll be set. My oven is old, and I've found that 12-13 minutes gives me perfect choco-chip cookies. We use a cookie scoop (looks like a baby ice cream scoop) to make the cookies, which helps to give you a yummy, thick cookie.
According to this recipe, each cookie is 2 points. (82 calories, 4 g of fat) This includes the nuts in the recipe, which I never use.
You can get it down to 1 point if you use 3/4 cup shortening, 2 egg whites instead of 1 egg and 6 oz. chocolate chips. Omit the nuts. (63 calories, 2.5 g fat) But, really why would you do this? Go for the 2 point cookie!!! :-)
One more thought -- if you're using the cookie scoop -- better add another point. Trust me, it's worth it. ;-)
Perfect Chocolate Chip Cookies
1 cup shortening
1/3 cup butter
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
12 oz. package chocolate chips (we love the milk chocolate chips at our house)
3/4 cup chopped nuts (optional)
Mix shortening, butter, sugar, brown sugar, eggs and vanilla thoroughly. Add flour, baking soda and salt. Mix together well and add nuts and chocolate chips. Drop dough by rounded teaspoons on an ungreased cookie sheet about 2 inches apart. Bake at 375 degrees (F) for 8-10 minutes or until delicately brown. Cool slightly before removing from baking sheet. Makes 8 dozen cookies.
NOTE: to make bar cookies, spread cookie dough into greased 15 x 10 x 1 inch pan. Bake for 20 minutes. Cool and cut into squares.
Bright Impressions Busy Family Cookbook, p.100