This cookie is #2 on my personal hit list. I leave out the nuts.
This recipe is from Betty Crocker’s Cookie Book
The Best Cooky of 1935-1940
Chocolate Chip CookiesNEW COOKY SWEEPS THE NATION – This luscious cooky from the New England Toll House, Whitman, Mass., enjoyed immediate and continuing popularity. It was introduced to homemakers in 1939 on our radio series “Famous Foods from Famous Places.”
Chocolate Chip Cookies
| 2/3 cup shortening (part butter or margarine) | 1 ½ cups Gold Medal Flour |
| ½ cup granulated sugar | ½ tsp. soda |
| ½ cup brown sugar (packed) | ½ tsp. salt |
| 1 egg | ½ cup chopped nuts |
| 1 tsp. vanilla | 1 pkg. (6 oz.) semi-sweet chocolate pieces (1 cup) |
Heat oven to 375o (quick mod.). Mix shortening, sugars, and egg, and vanilla thoroughly. Measure flour by dipping method (p. 5) or by sifting. (For a softer, rounded cooky, add ¼ cup more flour.) Stir dry ingredients together; blend in. Shape dough in 1” balls. Mix in nuts and chocolate pieces. Drop rounded teaspoonfuls of dough about 2” apart on ungreased baking sheet. Bake 8 to 10 min., or until delicately browned. (Cookies should still be soft.) Cool slightly before removing from baking sheet. Makes 4 to 5 doz. 2” cookies.
Note: If you use Gold Medal Self-Rising Flour, omit cream of tartar, soda, and salt.
I like to add rolled old fashion oatmeal to mine
Do you use that to replace some of the flour, or what? (I’m not much of a cook or baker – I’m lucky to be able to follow a recipe, much less experiment with it!)