A few months ago, I tried using lard. Just so you know, while the texture of the cookies was good, the taste was affected negatively. Now, lest you think I was crazy to try lard, I did so because of a recipe for Chinese Almond Cookies that a friend gave me years ago that uses lard with delicious effect. But I recommend keeping it out of Chocolate Chip Cookies.
My daughter commented in the previous post that she had used 1/2 shortening and 1/2 coconut oil with good results. I finally got around to trying that today. One of the reasons it took me so long was the need to buy shortening. I hadn't had any in the house for at least a year. Chocolate Chip Cookies is the last recipe I have that uses shortening for which I have not yet found a suitable replacement.
Success! The flavor of the coconut oil was subtly discernible in the cookie dough and in the cookies. As you can see in the picture, the texture of the cookies was very nice.
Follow the asterisk (*) in Mom's recipe for my alteration using 1/2 shortening and 1/2 coconut oil.
Mom's Chocolate Chip Cookies
1½ C white sugar
1½ C brown sugar
1½ C shortening (10.8 oz.)*
2 tsp. vanilla
4½ C flour (1 lb. 3.1 oz.)
½ tsp. salt
2 tsp. baking soda
12 oz. semi-sweet chocolate chips
Cream together sugar, brown sugar, shortening, eggs, and vanilla. Sift (or just stir) together flour, salt, and baking soda; and then add to creamed mixture. Add chocolate chips. Bake at 375° for 8-10 minutes. Do not overbake.
*or ½ coconut oil (¾ C or 5.25 oz.) and ½ shortening (¾ C or 5.4 oz.):
Warm the coconut oil in the microwave to the point where it can be stirred and become creamy. Mix the shortening in with it. Then cream it with the sugar and brown sugar; add the eggs one at a time; add the vanilla. Beat well throughout. Continue as above.
I don't pretend that chocolate chip cookies are even slightly healthful. But this alteration makes them slightly less unhealthful, while preserving their characteristic texture and slightly enhancing their delicious flavor.