1/2 c. (1 stick) butter
1/2 c. Crisco
3/4 c. white sugar
3/4 c. dark brown sugar
1 egg
1/4 tsp. salt
1 tsp. baking powder
2 1/2 c. flour (or 2 c. depending on flour)
3 tsp. water (optional)
6 oz. (1 c.) chocolate chips (or less)

Cream butter and Crisco. Add white sugar, cream until fluffy. Add brown sugar and cream again. Beat in egg. Mix salt, baking powder and flour and stir in until well mixed. Add chocolate chips. Make into balls about 2 level tablespoons of dough each. Flatten slightly, and bake in preheated 375 degree oven. Makes 23 giant cookies.

DO NOT OVER BAKE! For cookies that stay soft, take out of the oven 1 minute before they look done or just after the sheen is off the top and they puff up. Remove carefully; they're pliable! Unbaked dough balls can be kept in the refrigerator for several days or frozen. Bake without thawing.