Preheat the oven to 375 degrees.

Use a hand blender to cream the palm shortening, sugar, molasses, and vanilla. Add the eggs and blend until creamy and smooth.

Add the flour, baking soda, sea salt, and chocolate chips, and stir with a spatula until mixed evenly.

Drop spoonfuls of batter on a Silpat or parchment paper lined baking sheet. You don’t need to roll these unless you want perfect circles – this is one thing I remember as a kid loving – my mom always let us drop the dough on the sheet and imperfectly shaped cookies feel the most homemade to me! Bake at 375 degrees for 8 minutes. Cool on the tray for 2 minutes and then transfer to a cooling rack to cool off the rest of the way (if they last that long!)