Chocolate chip cookies are a mainstay in every cookie jar. They have mass appeal, making them perfect for hostess gifts, lunchbox treats or everyday snacking.
—CINDY UTTER JACKSONVILLE, IL
PREP: 10 MIN. + CHILLING • BAKE: 10 MIN./BATCH • MAKES: ABOUT 11 DOZEN
1 cup butter, softened
1 cup shortening
2 cups packed light brown sugar
1 cup sugar
4 large eggs
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped pecans
1. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in chocolate chips and nuts (dough will be sticky). Cover and chill dough for 1 hour.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
CRANBERRY CHIP COOKIES Reduce semisweet chocolate chips to 1 cup. Along with the chips and pecans, stir in 1 cup vanilla or white chips and 1 cup dried cranberries. Bake as directed.
WHITE CHOCOLATE CHIP COOKIES Omit semisweet chocolate chips and pecans. Stir 2 cups vanilla or white chips and 1 cup toasted chopped hazelnuts into dough. Bake as directed.