Chocolate Chip Cookies Betty Crockers 1969 Food
CHOCOLATE CHIP COOKIES - BETTY CROCKER'S 1969 RECIPE
My mom has used this recipe for 40 years now and it is the best chocolate chip cookie recipe I have ever had. The cookie is crisp around the edges and yet chewy at the same time. I will occasionally omit the nuts due to food allergies for those I'm feeding. I get alot of people questioning how all my cookies are the same size, I'm old school and will still use a teaspoon or tablespoon and my fingers to slide the cookie dough off the spoon. No need for fancy ice cream scoops if you don't want to. :) This will surely become a favorite of yours once you give it a try....
Provided by Johnsdeere
Categories Drop Cookies
Time 18m
Yield 7 Dozen
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Mix thorougly shortening, butter, sugars, eggs, and vanilla.
- Stir in remaining ingredients.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Bake 8 to 10 minutes or until light brown.
- Cool slightly before removing from baking sheet.
- *If using self-rising flour, omit baking soda and salt.
CHOCOLATE CHIP COOKIES - BETTY CROCKER'S 1969 RECIPE RECIPE - (5/5)
Provided by lucy1955
Number Of Ingredients 11
Steps:
- 1Heat oven to 375 degrees. 2Mix thorougly shortening, butter, sugars, eggs, and vanilla. 3Stir in remaining ingredients. 4Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. 5Bake 8 to 10 minutes or until light brown. 6Cool slightly before removing from baking sheet. 7*If using self-rising flour, omit baking soda and salt.
ULTIMATE CHOCOLATE CHIP COOKIES
We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
- Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 10 g, TransFat 0 g
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