Recipe: Choclolate Chip Cookies - Betty Crocker recipe card #E22

CHOCOLATE CHIP COOKIES

2/3 cup shortening
2/3 cup butter or margarine, softened
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
2 teaspoons vanilla
3 cups Gold Medal flour*
1 teaspoon soda
1 teaspoon salt
1 cup chopped nuts
2 packages (6 oz each) semisweet chocolate pieces

Heat oven to 375 degrees F.

Mix thoroughly shortening, butter, sugars, eggs and vanilla. Mix in remaining ingredients. (For a softer, rounder cookie, add 1/2 cup flour.) Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet.

Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet.

*If using self-rising flour, omit soda and salt.

VARIATION:

SALTED PEANUT COOKIES:
Substitute 2 cups salted peanuts for the chocolate pieces and chopped nuts. Before baking, flatten each cookie with bottom of glass that has been greased and dipped in sugar.

Makes about 7 dozen cookies
Source: Betty Crocker Recipe card
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