Ben's "Triple C's"

Story:
"Triple C" is Ben's and my code for Chocolate Chip Cookies. We use it conveniently to avoid mentioning the "cookie" word in front of the kids. We'd use Korean, but since chocolate chip cookies aren't exactly an authentic Korean food, the Korean word sounds like: choe-ko-cheep coo-kee. The kids would pick up on that right away, as you can imagine.

About 6 months after Ben and I were married, we were living in a little rundown duplex in South Salt Lake. Our [only?] friends in the neighborhood, Jeremy & Jessica, made us these cookies and Ben thought they were the best EVER. I recently made a different kind of chocolate chip cookie, just for variety's sake, and Ben was in disbelief... wondering why I would waste time and resources on any cookie but the best.

I think the original recipe came off of a Crisco wrapper and it was called "Ultimate Chocolate Chip Cookies." Since Ben has mastered the art of creating these cookies, tweaking a few things in the process, I now call them "Ben's Triple C's." (The recipe below is already doubled from the original, since that's how we always make 'em... so plan on it making plenty.)
[Edit: We ceased using shortening in our kitchen, so we adjusted the recipe below to use butter instead.  01/07/2020]

Ingredients:
1 1/2 cups butter
2 1/2 cups not-packed light brown sugar
4 T milk
2 T vanilla
2 eggs
3 1/2 to 4 cups flour
2 t salt
1 1/2 t baking soda
2 cups chocolate chips

Directions:
1. Heat oven to 375
2. Mix butter, brown sugar, milk, vanilla, and eggs.
3. Add flour, salt, and baking soda and blend well. Stir in chocolate chips.
4. Drop tablespoonfuls of dough onto ungreased baking sheets. Bake about 12 minutes. (Ovens vary so, specifically, bake until lightly golden brown.) Allow to cool on the baking sheets for 5 minutes. Then move cookies to a cooling rack--or just eat them warm!

Yummy.