Chocolate Chip Cookies
This recipe was taught to me by my mamma, who learned it from her mamma. These cookies are sweet, textured but soft, with the perfect balance of chocolate chips (and walnuts, if you want). Warm them up for 10-15 seconds in the microwave, and they’ll become fresh-out-of-the-oven soft all over again.
Servings: 30 Cookies
- 2/3 cup butter softened
- 2/3 cup shortening sticks (I like Crisco best)
- 1 cup brown sugar
- 1 cup regular sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 1/2 cups all purpose flour Packed
- 1 tsp baking soda
- 1 tsp salt
- 1 12 oz. pkg chocolate chips
- 1 cup chopped walnuts (if desired, can also use almonds, pecans, etc.)
Preheat oven to 375F.
Use a hand mixer to beat the shortening and butter together until smooth.
Add sugars, eggs and vanilla and blend until well incorporated.
In a separate bowl, mix together flour, baking soda and salt. Pour mixture into wet ingredients.
USING YOUR HANDS: kneed the wet and dry ingredients together until they form a dough. Then need in the chocolate chips and nuts.
Drop tablespoon sized balls on a lined/sprayed cookie sheet, at least 1-2 inches apart.
Bake cookies for 10-12 minutes until they start to turn golden brown. Cool on a wire rack.