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Chocolate Chip Cookies

Inspired by recipe from Betty Crocker Cookbook
Course Dessert
Cuisine American
Keyword chocolate chips, cookie
Servings 4 dozen
Author stevens1951


  • cookie sheets or baking pans
  • parchment paper
  • 1 ounce scoop


  • 2/3 cup shortening
  • 2/3 cup butter softened
  • 1 cup sugar
  • 1 cup brown sugar packed
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 2 packages milk chocolate chips 6 ounce packages
  • 1 cup chopped nuts optional


  • Mix thoroughly shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. Chill dough 30 minutes to 1 hour before baking. If planning to bake another day, use a one ounce scoop to measure out dough and place touching on a cookie sheet. Place in freezer overnight. The next day place frozen dough in a gallon plastic bag and store in the freezer.
  • To bake, preheat oven to 350 degrees F. Place parchment paper on a baking sheet and scoop refrigerated dough 2 inches apart on parchment lined cookie sheet or place frozen dough 2 inches apart on paper. Bake 10 minutes or until light brown. Cool slightly before removing from baking sheet.


Dough can be baked immediately, but will spread more than chilled or frozen dough.