Let's face it, it is hard to beat the good old Toll House recipe for chocolate chip cookies. I have used it for years and really, I have not been tempted to try any other recipe. Until now. Someone gave me this recipe and it appealed to me in two ways. Basically, it is the Toll House recipe, the way that I make them, half butter, half shortening. Second, it increased those ingredients to make a bigger batch, ie. three cups of flour, instead of two and a quarter. I tried them and I now think this is the best chocolate chip cookie I have ever made. I know it is hard to stray from the tried and true, but I do not think you will regret trying this version. I use the larger cookie scoop and bake them for fourteen minutes...stick with the recipe time for the normal size cookie scoop. Don't they look amazing?
CHOCOLATE CHIP COOKIES
2/3 c. shortening
2/3 c. butter (not margarine)
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts(optional)
12 oz. semi-sweet chocolate chips
2/3 c. butter (not margarine)
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped nuts(optional)
12 oz. semi-sweet chocolate chips
Mix thoroughly first 6 ingredients. Stir in remaining ingredients. Drop on greased baking sheet. Bake 8 to 10 minutes at 375 degrees. Makes about seven dozen. This recipe can be doubled.