Chocolate chip cookieshogberg's
70 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Shortening; (Crisco) |
| ⅔ | cup | Butter |
| 1 | cup | Granulated sugar |
| 1 | cup | Brown sugar; (packed) |
| 2 | Eggs | |
| 2 | teaspoons | Vanilla |
| 3 | cups | Flour |
| 1 | teaspoon | Soda |
| 1 | teaspoon | Salt |
| 1 | C.chopped nuts; (I use pecans) | |
| 2 | packs | (6 oz.each) semisweet chocolate pieces |
Directions
Heat oven to 375 F. Mix thoroughly the Crisco, butter, sugars, eggs and vanilla. Blend in remaining ingredients. 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. Makes about 6 doz. cookies. The chewy texture is wonderful in these. I think the secret is ½ Crisco and
½ butter. These are so good! Recipe by Betty Crocker Posted to Bakery-Shoppe Digest by pat hogberg <p_hogberg@...> on Feb 06, 1998