Here's our family's chocolate chip recipe. Homemade cookies always taste better than store bought in my opinion. If you want to use self-rising flour instead of all purpose flour on this recipe, simply omit the baking soda and salt.
You can also freeze this cookie dough for later use for up to 9-12 months. Wrap tightly and store in freezer. When you remove the cookie dough, thaw until soft enough to spoon onto cookie sheet.
- 2/3 cup shortening
- 2/3 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp. vanilla
- 3 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 12 oz. semi-sweet chocolate chips
- 1 cup nuts, chopped (pecan or walnuts work best) – optional
-
Preheat your oven to 375 degrees.
-
Mix thoroughly your shortening, butter, white sugar, brown sugar, eggs and vanilla.
-
Stir in the remaining ingredients.
-
Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet.
-
Bake 8-10 minutes, or until lightly browned.
-
Cool slightly before removing from cookie sheet.
-
Repeat for remaining dough.