Chocolate Chip Cookies, from Bruce Moffitt


This is one of those few recipes that seem to be just about right, and real hard to improve on. This famous old recipe is originally from Kenneth and Ruth Wakefield's "New England Toll House" near Whitman, Massachusetts, and was brought to the world's attention by Betty Crocker in the late 1930's. It is truly an American classic.

Sift together and reserve:

  • 2 cups sifted flour
  • 1/2 tsp soda
  • 1/2 tsp salt

Turn the oven to 375'. quick moderate.

Beat well together:

  • 1/3 cp butter
  • 1/3 cp vegetable shortning
  • 1/2 cp white sugar
  • 1/2 cp brown sugar
  • 1 lg egg
  • 1 tsp vanilla

Stir in:

  • flour mixture, then:
  • 1/2 cp chopped nuts
  • 6 oz, about 1 1/4 cp, chocolate chips

Add a bit more flour if you want to "fluff up" cookies, or if you are at high altitude, (>5500 ft). Bake for about 8-10 minutes, or until just begining to brown a bit but still quite soft. Leave cookies on the pan for a couple minutes before removing.

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