So, in my previous post, I shared the sugar cookie recipe I baked for Christmas. This post is about the second batch of cookies I made for my other cousin. Who doesn’t love chocolate chip cookies?! These cookies were a lot easier to me than the sugar cookies. This recipe requires no rolling or refrigerating.
I also found this recipe in the “Better Homes & Garden Cookbook: Celebrating the Promise (Limited Edition).”
Chocolate Chip Cookies
- 3/4 cup butter, softened
- 1/4 cup shortening
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1 (12 oz or 2 cups) pkg semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces
- 1 1/2 cups chopped walnuts or pecans (optional)
Preheat oven to 375 degrees. In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and salt. Beat until mixture is combined, scraping sides of bowl. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces and, if desired, walnuts.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 or 9 minutes, or until edges are light brown. Transfer to a wire rack; cool. Makes about 60 cookies.
I chose to use milk chocolate chips instead of semisweet and I omitted the nuts. These were so good! They seem fluffier than your average chocolate chip cookie, but nobody seemed to complain.
Even after all of that, I still have cookies left over. I’m not complaining though because I have been snacking on them in between meals while I am at home on Christmas break.