World’s Best Chocolate Chip Cookies
From the kitchen of Becky Flood
¾ c granulated sugar
1 c brown sugar
From the kitchen of Becky Flood
¾ c granulated sugar
1 c brown sugar
½ c butter
½ c shortening
½ c shortening
1 T vanilla
2 eggs, slightly beaten
3 c flour
3/4 tsp baking soda
3/4 tsp salt
3 c semi-sweet chocolate chips
1 c chopped nuts (0ptional)
Preheat oven to 350◦.
In a large bowl, combine sugars; add in butter and shortening and cream together with the sugar. Add vanilla and eggs; mix together.
In a separate bowl sift the dry ingredients and add to the creamed mixture. Mix well; the dough will be stiff. Add the chocolate chips and nuts (if using).
Line the cookie sheets with baking parchment or wax paper, or just use ungreased cookie sheets. Drop dough with a small ice cream scoop onto the sheets. Bake 10-12 minutes at 350◦. Remove from oven and cool on wire racks.
Yield: 2 ½ dozen.
Preheat oven to 350◦.
In a large bowl, combine sugars; add in butter and shortening and cream together with the sugar. Add vanilla and eggs; mix together.
In a separate bowl sift the dry ingredients and add to the creamed mixture. Mix well; the dough will be stiff. Add the chocolate chips and nuts (if using).
Line the cookie sheets with baking parchment or wax paper, or just use ungreased cookie sheets. Drop dough with a small ice cream scoop onto the sheets. Bake 10-12 minutes at 350◦. Remove from oven and cool on wire racks.
Yield: 2 ½ dozen.
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