Ingredients: |
Ingredients: 1 cup softened butter
1/2 cup vegetable shortening
1 cup granulated sugar
1-1/4 cup light brown sugar
3 large or extra large eggs
1 tbsp vanilla extract
3-1/2 cups all purpose flour
1-1/2 tsp baking soda
1-1/2 tsp salt
3 cups chocolate chips (your choice of semi-sweeet, milk chocolate or white chocolate or a mixture)
1 cup chopped pecans or walnuts (I like to toast the nuts before chopping and using in this recipe. Just spread the nuts out on an ungreased baking sheet and bake for 7-8 minutes at 350º , let cool on the baking sheet before chopping (if you prefer your chocolate chip cookies without nuts you can omit them all together)
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Directions: |
Directions:Preheat oven to 350º.
Beat butter and vegetable shortening together using an electric mixer until the mixture is light and fluffy. Add granulated and brown sugars, beat for 2 minutes more. Add eggs, beat for 2 more minutes. Beat in vanilla until well combined. Set aside.
In a separate bowl, whisk together flour, baking soda and salt. (Be sure to carefully measure the flour by spooning it into your measuring cup, then running a straight edge across the top, you don't want to pack the flour into the cup, it will make your cookies dry).
Add flour mixture to butter mixture one cup at a time, beating well after each addition. When all the flour has been mixed in, remove beaters from bowl. Using a large spoon (I like to use a large wooden spoon) fold in the chocolate chips and the nuts if using.
Drop by tablespoonsful onto ungreased baking sheets (or baking sheets lined with parchment paper) leaving 2" between each cookie. Bake for 10-12 minutes or until edges just begin to turn brown. You don't want to over bake these. Let sit on baking sheet for one minute before removing from pan with a spatula and placing on a wire rack to cool. Store these cookies in an airtight container. These freeze well, if you want to save some for later.
NOTE: Since this recipe makes a lot of cookies, if you need to reuse your baking sheets for second and third times into the oven, be sure the baking sheets have completely cooled before you put the next batch on. If you put cookie dough onto a warm baking sheet it will start to spread out and result in a flat, crispier cookie and the cookies may run into each other on the baking sheet. |
This recipe for Nanette's Chocolate Chip Cookies is from