best chocolate chip cookies (men's favorite, 1971)

Name: Best Chocolate Chip Cookies (Men's Favorite, 1971)
Prep time: 10 min
Cook time: 40 min
Yield: 7
Cuisine: American
Ingredients: 2/3 cup(s) shortening; 2/3 cup(s) butter or margarine, softened; 1 cup(s) granulated sugar; 1 cup(s) brown sugar, packed; 2 - eggs; 2 teaspoon(s) vanilla extract; 3 cup(s) flour; 1 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1 cup(s) chopped nuts; 12 ounce(s) semi-sweet chocolate chips

(4 RATINGS)

80 Pinches 4 Photos

Vickie Parks

Renton, WA

Updated on Jul 15, 2014

This is one of the best chocolate chip cookies recipes ever! It's from the Betty Crocker card file system, and more specifically from the green file from 1971, which the recipe was classified as Men's Favorites #22. I have seen many, many requests for this particular recipe in the Question/Answer forums of various recipe sites. So I searched the Betty Crocker website and found the original recipe. I thought I should post the recipe so it's easier to find, especially all those fans of the (now out-of-print) Betty Crocker recipe card files.

Rate

prep time 10 Min

cook time 40 Min

method Bake

yield 7 dozen cookies

Ingredients

2/3 cup shortening
2/3 cup butter or margarine, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 - eggs
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
12 ounces semi-sweet chocolate chips

How To Make best chocolate chip cookies (men's favorite, 1971)

Step 1

Heat oven to 375°F.

Step 2

Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. (For a softer, rounder cookie, add another 1/2 cup flour.)
Step 3

Drop dough by rounded teaspoonfuld 2 inches apart onto ungreased baking sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from baking sheet.
Step 4

NOTE: If using self-rising flour, omit baking soda and salt. BETTY'S "RED SPOON" NOTE: To bake fresh cookies on short notice, keep a supply of cookie dough in the freezer, wrapped in foil or plastic wrap and stored in airtight container. Thaw dough just soft enough to spoon onto baking sheet. Both cookie dough and baked cookies can be frozen for 9-12 months.
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