While taking a much needed sabbatical, I have been cooking and baking … a lot! Because I am how I am, I have been trying recipes from my latest cookbook. I received this cookbook from my Mother-In-Law and I love it! It’s Betty Crocker’s Picture Cook Book from around 1958.
So, I wanted cookies. I found this Chocolate Chip Cookie recipe and absolutely love it! These cookies are not as sweet, salty, and grainy as Nestlé’s Toll House cookie recipe (which can be viewed here: Nestle Website). Since I used Ghirardelli 60% Cocoa Chips (which are larger) I doubled everything in the recipe except chocolate chips.
Chocolate Chip Cookies
- 2/3 cup soft shortening (part butter)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups sifted Gold Medal Flour*
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cut-up nuts
- 6-ounce package semi-sweet chocolate pieces (about 1 1/4 cups)
Time: Bake 8 to 10 minutes
Amount: 4 to 5 dozen 2″ cookies.