Rasband Chocolate Chip Cookies

2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt ⅔ cup butter flavored shortening, softened 1 cup granulated sugar ½ cup packed brown sugar 2 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) semi-sweet chocolate chips 1 cup chopped nuts (optional)

Preheat oven to 350° F. Combine flour, baking soda and salt in small bowl. Beat shortening, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition until fluffy. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 10 to 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in refrigerator for up to 1 week or in freezer for up to 8 weeks.

NOTES:

For less flat cookies, use ½-1 cup bread flour in place of equal amounts of all-purpose flour.