Recipes and Cooking Essential Chocolate Chip Cookies 4.2 (88) 3 Reviews With morsels of semisweet chocolate nestled in rich butter cookie dough, these drop-and-bake cookies have become a longtime favorite. 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 August 15, 1996 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Bake Time: 8 mins Total Time: 48 mins Yield: 60 cookies Jump to Nutrition Facts Ingredients ¾ cup butter, softened ¼ cup shortening 1 cup packed brown sugar ½ cup granulated sugar ¾ teaspoon baking soda ½ teaspoon salt 2 eggs 1 teaspoon vanilla 2 ½ cup all-purpose flour 3 cup semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces Directions 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. 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. Macadamia 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° 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° 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. Rate it Print Nutrition Facts (per serving) 92 Calories 5g Fat 12g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 92 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 13mg 4% Sodium 55mg 2% Total Carbohydrate 12g 4% Total Sugars 8g Protein 1g Calcium 10.1mg 1% Iron 0.5mg 3% Potassium 45mg 1% Folate, total 8.1mcg *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.