SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Essential Chocolate Chip Cookies

Yield: about 60 cookies
Prep 40 mins Bake 375°F 8 mins  per batch
Essential Chocolate Chip Cookies
Ingredients
  • 3/4  cup  butter, softened
  • 1/4  cup  shortening
  • 1  cup  packed brown sugar
  • 1/2  cup  granulated sugar
  • 3/4  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 2  eggs
  • 1  teaspoon  vanilla
  • 2 1/2  cups  all-purpose flour
  • 3  cups  semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces
Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and salt. Beat until mixture is 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. Stir in any remaining flour. Stir in chocolate pieces.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 9 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. Makes about 60 cookies.

From the Test KitchenMacadamia Nut and White Chocolate Chip Cookies:
  • Prepare as above, except substitute white baking pieces for the semisweet chocolate pieces. Stir in one 3 12-ounce jar macadamia nuts, chopped, with the baking pieces.
Chocolate Chip Cookie Bars:
  • Prepare as above, except press dough into an ungreased 15x10x1-inch baking pan. Bake in a 375 degrees oven for 15 to 20 minutes or until golden. Cool on a wire rack. Cut into bars. Makes 48 bars.
Big Chocolate Chip Cookies:
  • Prepare as above, except use a 14-cup measure or scoop to drop mounds of dough about 4 inches apart onto an ungreased cookie sheet. If desired, flatten dough mounds to circles about 3/4-inch thick. Bake in a 375 degrees oven for 10 to 12 minutes or until edges are lightly browned. Let cool on pans on wire rack for 1 minute. Transfer cookies to a wire rack and let cool. Makes about 18 cookies.
Nutrition Facts (Essential Chocolate Chip Cookies)
  • cal. (kcal) 92,
  • Fat, total (g) 5,
  • chol. (mg) 13,
  • sat. fat (g) 3,
  • carb. (g) 12,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 1,
  • sugar (g) 8,
  • pro. (g) 1,
  • vit. A (IU) 97,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 55,
  • Potassium (mg) 45,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Other Carb () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe