Chocolate Chip Cookies
Every time I share pictures of my chocolate chip cookies on Instagram/Facebook, I get lots of recipe requests. So here it is, along with answers to frequently asked questions.
{from an old Better Homes and Gardens cook book, the newest version differs slightly}
Ingredients
1/2 cup shortening
1/2 cup butter
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla*
2 1/2 cups all-purpose flour
1 12 ounce package (2 cups) semisweet chocolate pieces**
1 1/2 cups chopped walnuts, pecans, or hazelnuts (optional)***Directions
1. 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 until 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. Using a wooden spoon, stir in any remaining flour. Stir in chocolate pieces and, if desired, nuts.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
3. Bake in a 375 degrees F oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. Makes about 60 cookies.
*I add a few extra drops of vanilla because it’s tasty.
**Depending on the chocolate chips I’m using, I usually put less than the recipe calls for. Sounds crazy, I know. See the reason why below.
**I never put nuts in mine because I’m allergic and my husband doesn’t like nuts in cookies. I married the only native Texan that doesn’t want everything smothered in pecans. Lucky me. 
FREQUENTLY ASKED QUESTIONS
How long do you bake them? For exactly 10 minutes at 375 deg. I have a gas oven so you may need to experiment if you have an electric oven. I use a plain cookie sheet (no baking stone or air filled ones – those never work well for anything I bake) like this one.
Do you really use an electric mixer? Um, heck no. I don’t have the upper body strength for that. I use my trusty ol’ KitchenAid stand mixer. {Use the paddle attachment.} Mine is plain silver but I imagine that it’s aqua whenever I use it.
Do you defrost the frozen cookie balls before baking? Nope, but I do let them sit on the cookie sheet on the counter while the oven pre-heats.
What scoop do you use? I use this scoop. It makes cookies that are a little more than 2″ in diameter – perfect for when you want just a bite and also for little ones.
After you scoop them, do you put them in the freezer on a tray prior to putting them in the bags? I used to, but I found that its easier to put all of the dough in an air-tight container (I am partial to these Frigoverre ones. They are glass and we use them almost exclusively instead of plastic Tupperware. No staining, better for the environment.) I let the dough chill overnight and then scoop them right into the plastic bags the next day.
How much cookie dough does this recipe make? If you can avoid eating too much of the dough, you will get 6 1/2 dozen cookies out of a double batch. That sounds like a lot, but they go fast, especially when your husband gives them to neighbors who do favors for him like lending him tools, etc. Go ahead and make the double batch.
What type of chocolate chips do you use? I love the 60% cacao Ghirardelli chocolate chips. They are dark and rich so I put fewer in than the recipe calls for. I also like the shape of them – they’re bigger and flatter than traditional chocolate chips. Plus, they come in huge bags at Sam’s so I can keep lots on hand.
