Today I baked an old favorite, Chocolate Chip Cookies. I used a recipe from Betty Crocker’s Cookie Book. I’ve had this book for so many years that it now has its cover held on by scotch tape. The date inside the cover shows I have the fourth printing, 1981.
I remember buying this cookbook at a book fair at school many years ago. I don’t know how much I paid for it, but I believe that I have gotten my money’s worth out of this book. I have used it over and over to bake for my children, and now for my grandchildren. Landon was here today to help me with the cookies. In fact, he chose the kind of cookies we would bake. I have doubled this recipe from the original in the cookbook.
Chocolate Chip Cookies
1 cup granulated sugar
1 cup packed brown sugar
2/3 cup butter, softened (10 2/3 tablespoons)
2/3 cup shortening (10 2/3 tablespoons)
2 eggs
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
Preheat oven to 375 degrees F. Prepare a baking sheet by lining with parchment paper. Mix the sugars, butter, shortening, egg, and vanilla together. Gradually add the flour, baking soda, and salt to the butter mixture, mixing to combine. Stir in chocolate chips. Drop by rounded teaspoonfuls about 2 inches apart on prepared baking sheet. Bake until light brown, about 8 to 10 minutes. Cool before removing from pan.
I think this is the recipe my Grandma Jenny used except she used bread flour in place of all purpose. She also used half milk chocolate and half white chocolate chips. Yummy! Christy Jordan did a post on her Southern Plate website a couple of years ago when I sent it to her.