- make this recipe
- user reviews ()
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 eggs
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 8 ounces coarsely chopped semisweet chocolate
- 1 cup chopped walnuts, pecans, hazelnuts (filberts) (optional)
1. Line a 13x9x2-inch baking pan with foil; set aside. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda; beat until combined, scraping sides of bowl occassionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate and, if desired, nuts. Press dough evenly into the prepared pan.
2. Bake in a 375 degree F oven for 22 to 25 minutes or until golden brown and center is set. Cool in pan on a wire rack 1 hour.
3. Preheat oven to 325 degrees F. Holding securely to foil lining, gently remove cookies from pan and place on a cutting board, leaving cookies on foil lining. Cut crosswise into 9x1/2-inch slices. Place slices, cut side down, about 1 inch apart on an ungreased cookie sheet. Bake for 6 to 8 minutes or until cut edges are crispy. Carefully transfer cookies to wire rack (cookies will be tender). Cool. Makes 18.
Make-Ahead Tip::4. Bake cookies as directed; cool completely. Place in a freezer container or bag and freeze for up to 3 months. Before serving, thaw for 15 minutes.
- Servings Per Recipe 18,
- cal. (kcal) 333,
- Fat, total (g) 20,
- chol. (mg) 37,
- sat. fat (g) 8,
- carb. (g) 39,
- fiber (g) 2,
- pro. (g) 4,
- sodium (mg) 98,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
