Recipes and Cooking Chocolate Chip Cookies 4.2 (41) 7 Reviews This classic cookie is an updated version of the recipe that appeared in the 1941 edition of the Better Homes and Gardens cookbook. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 8 mins Total Time: 33 mins Yield: 48 cookies Jump to Nutrition Facts Ingredients ½ cup shortening ½ cup butter, softened 1 cup packed brown sugar ½ cup granulated sugar 1 teaspoon baking soda 2 eggs 1 tablespoon vanilla 2 ¾ cup all-purpose flour 1 12 ounce package semisweet chocolate pieces (2 cups) 1 ½ cup chopped walnuts, pecans, or hazelnuts (optional) Directions Preheat oven to 375 degrees F. 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 on medium 2 minutes, scraping 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 small spoonfuls 2 inches apart onto ungreased cookie sheets. Bake 6 to 8 minutes or until edges are lightly browned (cookies may not appear set). Cool on cookie sheets 2 minutes. Transfer cookies to a wire rack; cool. Makes about 48 cookies. Blaine Moats Giant Chocolate Chip 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. Macadamia Nut and White Chocolate 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. Chocolate Chip Cookie Bars: 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. Rate it Print Nutrition Facts (per serving) 125 Calories 6g Fat 17g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 125 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 13mg 4% Sodium 83mg 4% Total Carbohydrate 17g 6% Total Sugars 10g Protein 1g Iron 0.5mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.