Aunt Alecia's Chocolate Chip Cookies

When I make chocolate chip cookies -okay, so that never happens because when I do they taste great, but totally lack in showmanship. They are flat and unappealing, even when I put them in the refrigerator, and then on a cool cookie sheet. I was sick of getting flat cookies. So, I went on a hunt to find the best cookie in appearance and taste. And this recipe is the winner. Every time I ate one I told Spencer how excited I was about these cookies. He started saying it for me. And yeah, I ate way too many. And this isn't my Aunt Alecia, it's just how I keep them separate. Oh, and the secret? SHORTENING.

1 cup butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
3 extra-large eggs (apparently this is very important. If you don't have that size use 3 large eggs and then beat an additional egg in a bowl and add about half of the beaten egg)
1 Tbs. very hot water
1 1/2 tsp. salt
1 1/2 tsp. vanilla
1 1/2 tsp. baking soda
3 1/2 cups flour
1 pkg. chocolate chips

Preheat oven to 350.
Cream shortening and both sugars together until well mixed. Add eggs and mix for 5-7 minutes, until the batter is very, very light in color. Add hot water and mix again. Add salt, vanilla, soda and mix. Add flour and chocolate chips together and mix until combined. Drop cookies by rounded tablespoon onto parchment paper or baking sheets and bake for 10-12 minutes until barely browned around the edges - don't over bake!