Chocolate Chip Cookies II

 

How many chocolate chip cookie recipes can we have?  There are certainly A LOT of variations out there.  My favorite is the old standard from the back of the Nestle Toll House chocolate chip bag - you can find it here.  Jack has made the version from the Magnolia Table Cookbook many times, and they're delicious too.  That recipe is in a printable form online here.

I remembered making a recipe for Ultimate Chocolate Chip Cookies on the back of a Crisco container back in my 20's.  They were a little softer than the Nestle version and very tasty.  When I saw a cookie in the Better Homes and Garden cookbook that had both Crisco and butter, I thought it would be a winner.  The shortening makes it soft and holds its shape, while the butter gives it flavor.  It also has lots of vanilla, which I really like.  Give this a try when you want a twist on the original chocolate chip cookie.

1/2 cup butter, softened

1/2 cup shortening

1 cup packed brown sugar

1/2 cup sugar

3/4 tsp. salt

1 tsp. baking soda

2 eggs

1 Tbsp. vanilla

2 3/4 cups flour

1 12-oz package semisweet chocolate chips

1.  Preheat oven to 375.

2.  Beat butter and shortening on medium to high for 30 seconds.

3.  Add both sugars, baking soda, and salt.  Beat on medium for 2 minutes, scraping sides.

4.  Beat in eggs and vanilla until combined.

5.  Add flour and mix.  Add chocolate chips.

6.  Drop by spoonfuls (I used a small cookie scoop) on ungreased cookie sheet.  Bake 6-8 minutes until edges are light brown.  (My batches took about 10 minutes.)  Cool on cookie sheets for a few minutes and then put on cooling rack.