Chocolate Chip Cookies
This classic cookie is an updated version of the recipe that appeared in the 1941 edition of the Better Homes and Gardens cookbook.
- Yields: about 60 cookies
- Prep: 25 mins
- Bake: 8 mins 375°F per batch
- In a large mixing bowl beat shortening and butter 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 occasionally. Beat in 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 pieces and, if desired, nuts.
- Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
- Bake in a 375 degrees F oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. Makes about 60 cookies.
Prepare as directed, except use a 1/4-cup dry measure or scoop to drop mounds of dough about 4 inches apart onto an ungreased cookie sheet. Bake in a 375 degree F oven for 11 to 13 minutes or until edges are lightly browned. Makes about 20 cookies.
Prepare as directed, except substitute chopped white baking bars or white chocolate baking squares for the semisweet chocolate pieces. Stir in one 3-1/2-ounce jar macadamia nuts, chopped, with the chopped white baking bars or squares.
Prepare as directed, except press dough into an ungreased 15x10x1-inch baking pan. Bake in a 375 degree F oven for 15 to 20 minutes or until golden. Cool in pan on a wire rack. Cut into bars. Makes 48 bars.
- Per serving:
- 93 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 11 mg chol.,
- 29 mg sodium,
- 12 g carb.,
- 0 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet