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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is based on a recipe from BH&G's New Cook Book, third printing in 1990. Before joining 'Zaar, this has been my go-to recipe when I feel like whipping up a batch of chocolate chip cookies and I prefer it to the recipes printed on the bag of chips. I only make one change, which I noted next to the butter ingredient, in order to keep the ingredients the same as the original. Ingredients:
1/2 cup shortening |
1/2 cup margarine (i always use 1 cup salted butter) or 1/2 cup butter (i always use 1 cup salted butter) |
2 1/2 cups all-purpose flour |
1 cup packed brown sugar |
1/2 cup sugar |
2 eggs |
1 teaspoon vanilla |
1/2 teaspoon baking soda |
1 (12 ounce) package semisweet chocolate pieces (2 cups) |
1 cup walnuts (filerts) (optional) or 1 cup pecans (filerts) (optional) or 1 cup hazelnuts, chopped (filerts) (optional) |
Directions:
1. Preheat oven to 375°F.
2. Using the medium or high setting of an electric mixer, beat shortening and margarine or butter together for 30 seconds in mixing bowl.
3. Add about half of the flours, the brown sugar, sugar, eggs, vanilla, and baking soda.
4. Beat mixture till thoroughly combined.
5. Beat in the remaining flour.
6. Using wooden spoon, stir in chocolate pieces and optionally, the nuts.
7. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet.
8. Bake for 8 to 10 miutes or till edges are lightly browned.
9. Cool cookies on a wire rack.
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