Preheat oven to 350°℉. Line 2-3 cookie sheets with parchment paper or silpat.
In a medium bowl whisk together the flour, baking soda, and salt.
In a large bowl and an electric hand mixer (or in a stand mixer), mix Crisco, sugars, eggs, and vanilla until well blended. The mixture should look fairly light and fluffy.
Add in half the flour and mix by hand with a spatula or wooden spoon. Add the rest of the flour mixture. Before the flour mixture is completely mixed, add in chocoalte chips (having them tossed a bit with the flour helps them distribute.) Mix until just combined.
Scoop a dozen dough balls onto a lined cookie sheet, spread equal distance apart. Bake at 350°℉ for 8-10 minutes. (Timing is important - they should look like they're just barely starting to get done when you take them out. )
Leave them on the hot tray for at least 5 minutes - they will continue to cook. You will begin to see cracks forming around the edges of the cookies as they finish cooking and begin to cool. Transfer to a cooling rack.
Repeat with two more batches of 12 cookies
