ANN MORELL Recipe

All-American Chocolate Chip Cookies

By ANN MORELL annmorell


Rating:
Serves:
36
Method:
Bake
Comments:

I've been meaning to post these! My 4th of July fave.

Blue Ribbon Recipe

Notes from the Test Kitchen:
I could eat these sweet bites all year 'round! This recipe is super kid-friendly, so grab those little ones and mix up a batch of these classic all-American cookies. You'll be celebrating in no time.

Ingredients

2/3 c
butter, softened
1/3 c
shortening
1 c
brown sugar, firmly packed
1/2 c
sugar
1
egg
1 tsp
vanilla extract
2 c
all purpose flour
1 tsp
baking soda
1 tsp
salt
1 pkg
semi-sweet chocolate chips
1 c
walnuts, chopped

Directions Step-By-Step

1
In large bowl, cream butter, shortening and sugars; beat in egg and vanilla.
2
Combine flour, baking soda and salt; stir into butter mixture, mixing well.
3
Stir in chocolate chips and nuts.
4
Drop by teaspoonfuls, 2 inches apart, onto greased baking sheets.
5
Bake in 350 oven 8-10 minutes, just until edges
are golden (centers will still be soft).
6
Remove to wire racks to cool.

About this Recipe

Course/Dish: Cookies, Chocolate
Main Ingredient: Flour
Regional Style: American
Collection: Fourth of July!
Other Tag: Quick & Easy

You May Also Like:

loading...

77 Comments

user
Kim Biegacki pistachyoo
Jul 14, 2014
Ann, I can taste why they are your fave! Fantastic recipe for chocolate chip cookies.
user
Kim Biegacki pistachyoo
Jul 14, 2014
I tried this recipe and say it's Family Tested & Approved!
user
Jul 14, 2014 - Kim Biegacki shared a photo of this recipe. View photo
user
Brenda Gordon beetlemom
Jul 6, 2014
I have almost the identical recipe which in have used for years, except I've always used butter flavored shortening (1 cup total). When the partially hydrogenated oil was taken out of shortening it changed baking these for me and after a few bad batches I found what worked for me. I bake them at 365 degrees for 11-13 minutes. I live I Utah altitude 4500.
I don't need to refrigerate, I bake with parchment paper and let cookies sit for a few minutes on the sheet before I move them while another batch is on the oven, I use the thicker type of cookie sheet like bakeries use, cheap ones always made my cookies burn.
My hubby loved these so much that once when he went to China for a week long business trip he had me bake a batch so he could take a dozen in his suitcase!