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Chocolate Chip Cookies

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Chocolate Chip Cookies
Glamorous, crunchy, rich with chocolate bits and nuts.
Also known as "Toll House" Cookies ... from Kenneth and Ruth Wakefield's charming New England Toll House on the outskirts of Whitman, Massachusetts.  These cookies were first introduced to American homemakers in 1939 through our series of radio talks on "Famous Foods from Famous Eating Places."
Mix thoroughly:
  • 2/3 cup soft shortening (part butter)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 1 egg
  • 1 teaspoon vanilla
Sift together and stir in:
  • 1 1/2 cups sifted Gold Medal Flour*
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
* For a softer, more rounded cookie, use 1 3/4 cups sifted flour.
Stir in:
  • 1/2 cup cut-up nuts
  • 6-ounce package semi-sweet chocolate pieces (about 1 1/4 cups)
Drop rounded teaspoonfuls about 2" apart on ungreased baking sheet.  Bake until delicately browned ... cookies should still be soft.  Cool slightly before removing from baking sheet.
Temperature: 375 degrees F
Time: Bake 8 to 10 minutes
Amount: 4 to 5 dozen 2" cookies.