Chocolate Chip Cookies - Betty Crocker's 1969 Recipe |
|
 |
Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
|
My mom has used this recipe for 40 years now and it is the best chocolate chip cookie recipe I have ever had. The cookie is crisp around the edges and yet chewy at the same time. I will occasionally omit the nuts due to food allergies for those I'm feeding. I get alot of people questioning how all my cookies are the same size, I'm old school and will still use a teaspoon or tablespoon and my fingers to slide the cookie dough off the spoon. No need for fancy ice cream scoops if you don't want to. :) This will surely become a favorite of yours once you give it a try.... Ingredients:
2/3 cup shortening |
2/3 cup butter or 2/3 cup margarine, softened |
1 cup granulated sugar |
1 cup brown sugar (packed) |
2 eggs |
2 teaspoons vanilla |
3 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup chopped nuts (walnuts or pecans recommended) |
1 (12 ounce) package semi-sweet chocolate chips |
Directions:
1. Heat oven to 375 degrees.
2. Mix thorougly shortening, butter, sugars, eggs, and vanilla.
3. Stir in remaining ingredients.
4. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
5. Bake 8 to 10 minutes or until light brown.
6. Cool slightly before removing from baking sheet.
7. *If using self-rising flour, omit baking soda and salt.
|
|