Total Time
25mins
Prep 15 mins
Cook 10 mins

This is based on a recipe from BH&G's New Cook Book, third printing in 1990. I was surprised that I couldn't find this recipe posted here, although there is a similar one, also from BH&G. Before joining 'Zaar, this has been my go-to recipe when I feel like whipping up a batch of chocolate chip cookies and I prefer it to the recipes printed on the bag of chips. I only make one change, which I noted next to the butter ingredient, in order to keep the ingredients the same as the original.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Using the medium or high setting of an electric mixer, beat shortening and margarine or butter together for 30 seconds in mixing bowl.
  3. Add about half of the flours, the brown sugar, sugar, eggs, vanilla, and baking soda.
  4. Beat mixture till thoroughly combined.
  5. Beat in the remaining flour.
  6. Using wooden spoon, stir in chocolate pieces and optionally, the nuts.
  7. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet.
  8. Bake for 8 to 10 miutes or till edges are lightly browned.
  9. Cool cookies on a wire rack.
Most Helpful

5 5

These are seriously the best chocolate chip cookies ever. They are soft and doughy, just delicious. I added your recommended 1 cup of butter (used Brummel & Brown natural yogurt butter though), and it was perfect. The only thing I did differently was add the chocolate chips after the cookie dough was already spooned onto the cookie sheet...this is just a personal preference, as I prefer to keep the # of chips/cookie to a minimum (4-6 depending on size of cookie). Thanks for sharing!

OMG! These cookies are off the chain!My kids love them too!

4 5

This was a good recipe, easy to make, nice dough to work with. I used M&M's instead of choc chips, and my work mates really liked them. Thanks!