Cookie Recipes: Chocolate Chip 22 by Recipe Cottage

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	Chocolate Chip 22

		Basic Chocolate Chip Cookie Bake 8-10 min per batch 1/2 cup shortening 1/2 cup butter 1 cup packed brown sugar 1/2 cup granulated sugar 1/2 tsp baking soda 1/4 tsp salt 2 eggs 1 tsp. vanilla 2 1/2 cup all-purpose flour 1 1/2 cup semisweet chocolate chips 1 cup chopped walnuts or pecans Thin-and-Crispy Bake 10-12 min per batch 1 cup butter 3/4 cup packed brown sugar 3/4 cup granulated sugar 1/2 tsp baking soda 1/4 tsp salt 1 egg 1 tsp. vanilla 2 cup all-purpose flour 1 1/2 cups semisweet chocolate pieces 1 cup chopped walnuts or pecans Soft-and-Cakelike Prep: 25 minutes Bake 9-11 minutes per batch 1/2 cup shortening 1 1/2 cup packed brown sugar 2 slightly beaten eggs 1 tsp vanilla 2 1/2 cup all-purpose flour 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 8 oz sour cream 1 1/2 cup semisweet chocolate pieces 1 cup chopped walnuts or pecans Preheat oven to 375. For basic or thin cookies: In a bowl beat shortening and/or butter on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda and salt; beat until combined. Beat in egg or eggs and vanilla until combined. Beat in as much of the flour as you can with a mixer. With a wooden spoon, stir in remaining flour. (Typists notes: If you use the bread beaters on your electric mixer, you can skip the wooden spoon.) Stir in chocolate pieces and nuts. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake Basic cookies 8-10 minutes, and Thin cookies 10-12 minutes or until edges are browned. Cool on wire rack. Makes 60 cookies. For cakelike cookies: In a bowl, beat shortening and brown sugar on medium to high speed until combined. Add eggs and vanilla; bean until combined. Combine flour, baking soda, baking powder and salt. Alternately add flour mixture and sour cream to shortening mixture, beating after each addition. With a wooden spoon, stir in chocolate pieces and nuts. Drop by rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake 9-11 minutes or until edges are browned. Cool on wire rack. Makes 60 cookies.