While taking a much needed sabbatical, I have been cooking and baking … a lot! Because I am how I am, I have been trying recipes from my latest cookbook. I received this cookbook from my Mother-In-Law and I love it! It’s Betty Crocker’s Picture Cook Book from around 1958.
So, I wanted cookies. I found this Chocolate Chip Cookie recipe and absolutely love it! These cookies are not as sweet, salty, and grainy as Nestlé’s Toll House cookie recipe (which can be viewed here: http://www.verybestbaking.com/recipes/specialty/nth-detail-occc.aspx). Since I used Ghirardelli 60% Cocoa Chips (which are larger) I doubled everything in the recipe except chocolate chips.
Chocolate Chip Cookies
Glamorous, crunchy, rich with chocolate bits and nuts.
Also known as “Toll House” Cookies … from Kenneth and Ruth Wakefield’s charming New England Toll House on the outskirts of Whitman, Massachusetts. These cookies were first introduced to American homemakers in 1939 through our series of radio talks on “Famous Foods from Famous Eating Places.”
- 2/3 cup soft shortening (part butter)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 egg
- 1 teaspoon vanilla
Sift together and stir in:
- 1 1/2 cups sifted Gold Medal Flour*
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
* For a softer, more rounded cookie, use 1 3/4 cups sifted flour.
- 1/2 cup cut-up nuts
- 6-ounce package semi-sweet chocolate pieces (about 1 1/4 cups)
Drop rounded teaspoonfuls about 2″ apart on ungreased baking sheet. Bake until delicately browned … cookies should still be soft. Cool slightly before removing from baking sheet.
Temperature: 375 degrees F
Time: Bake 8 to 10 minutes
Amount: 4 to 5 dozen 2″ cookies.