- Basic Chocolate Chip Cookie
Bake 8-10 min per batch
1/2 cup butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 cup semisweet chocolate chips
Thin-and-Crispy
Bake 10-12 min per batch
1 cup butter
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 tsp. vanilla
2 cup all-purpose flour
1 1/2 cups semisweet chocolate pieces
Soft-and-Cakelike
Prep: 25 minutes
Bake 9-11 minutes per batch
1/2 cup shortening
1 1/2 cup packed brown sugar
2 slightly beaten eggs
1 tsp vanilla
2 1/2 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
8 oz sour cream
1 1/2 cup semisweet chocolate pieces
1 cup chopped walnuts or pecans
Preheat oven to 375.
For basic or thin cookies: In a bowl beat shortening and/or butter
on medium to high speed for 30 seconds. Add brown sugar, granulated
sugar, baking soda and salt; beat until combined. Beat in egg or eggs and vanilla until combined. Beat in as much of the flour as
you can with a mixer. With a wooden spoon, stir in remaining flour.
(Typists notes: If you use the bread beaters on your electric
mixer, you can skip the wooden spoon.) Stir in chocolate pieces
and nuts. Drop dough by rounded teaspoons 2 inches apart on an
ungreased cookie sheet. Bake Basic cookies 8-10 minutes, and Thin
cookies 10-12 minutes or until edges are browned. Cool on wire
rack. Makes 60 cookies.
For cakelike cookies: In a bowl, beat shortening and brown sugar
on medium to high speed until combined. Add eggs and vanilla; bean
until combined. Combine flour, baking soda, baking powder and salt. Alternately add flour mixture and sour cream to shortening
mixture, beating after each addition. With a wooden spoon, stir
in chocolate pieces and nuts. Drop by rounded teaspoons 2 inches
apart on ungreased cookie sheet. Bake 9-11 minutes or until edges
are browned. Cool on wire rack. Makes 60 cookies.
