I could eat chocolate chip cookies everyday. I am not saying that I should…..just that I could. These are fantastic chocolate chip cookies. There is nothing wrong with Toll-House, I have made those a lot too. It’s just….well, you know, I like to try new recipes. I don’t know what it is about these that makes them so good but I will definitely be making them again!
adapted from Smitten Kitchen
1 cup granulated sugar
1 cup firmly packed light brown sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch pieces
1/2 cup vegetable shortening
2 large eggs
2 teaspoon vanilla extract
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 1/2 cups semisweet chocolate chips
1 1/2 cup walnuts or pecans, toasted and finely chopped***
*Preheat to 300F.
*Line baking sheets with parchment paper.
*Beat the sugar, butter and shortening together until smooth. Mix in the eggs, vanilla, and baking soda.
*Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
*Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches apart, on
cookie sheets.
*Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack
***I used toasted pecans. I just threw them in a skillet and toasted them over med. low heat while I was mixing together the dough….be careful not to burn them. I think the toasted pecans are what put this recipe over the top!
{ 2 comments… read them below or add one }
i would love to try these soon! i looked at smitten kitchen’s recipe and noticed you increased the sugars double! am i reading that correctly? we are chocolate chip cookie fanatics. would you recommend this recipe or the bakery style recipe? thanks!
Hi Kim – I doubled this recipe, with a few alterations, so it is not just extra sweet:-) They are both great recipes, but if I could only make one I would have to go with the bakery style cookie…it is really hard to beat that one! Hope that helps!