Chocolate Chip Cookies ~
It’s basically the same as
ORIGINAL NESTLÉ® TOLL HOUSE® CHOCOLATE CHIP COOKIES except I use 1/2 cup of softened butter & 1/2 cup cisco shortening (Crisco’s Recipe at bottom). I LOVE the taste of BUTTER, but the shortening is what my mother always used, so I compromised. I’ve tried them using just one or the other and I figured out the shortening gives them a little more body BUT the taste of butter…well! Hey! When I used all butter they are thinner…so if you prefer them that way, they are delicious! I like them both. Mixing it up with shortening also saves a little money on that butter.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened (or 1/2 Cup of butter & 1/2 Cup of shortening)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. I like to use parchment paper.
BAKE for (theirs says 9 to 11 minutes) ‘8′ to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Crisco’s recipe ~
ULTIMATE CHOCOLATE CHIP COOKIES
although BUTTER is BUTTER imho
I’ve been making the same chocolate chips cookies since the 70’s lol. I know it by heart. Never had any desire to try a different recipe. If it ain’t broke…don’t fix it ♡