I have used this recipe for a really long time.I got it in a Hershey cook book I bought for my oldest daughter's school fundraiser. If you replace the butter with Crisco Shortening sticks and make sure your using medium size eggs I found it works better. I additionally have a fondness for Guiradelli Chocolate Chips so I use their semi sweet chips in the recipe as well. If your not sure of the consistency and are playing around with it just mix it up in a mixer (without the chips) until all of the dough is sticking in a ball to the beater (preferably a flat beater, not the wire wisk ones). If its too wet, add a little flour. If its too dry try adding just a little bit of milk. I found it works well. Additionally you can try dark brown sugar in it for a slightly different texture and flavor as well.
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Instructions
Preheat oven to 375°F. Cream butter, sugar, brown sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; gradually add to creamed mixture. Beat well. Stir in chocolate chips and nuts.
Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375°F for 8 to 10 minutes or until lightly browned. Cool slightly. Remove from cookie sheet; cool completely on wire rack.
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