1/2 c. granulated sugar, 2 1/2 c. all-purpose flour
1/2 tsp. baking soda, 1 1/2 c. semisweet chocolate pieces,1 c. chopped walnuts or pecans (optional)
THIN-AND-CRISPY-
1 c. butter, 1 egg
3/4 c. packed brown sugar, 1 tsp. vanilla
3/4 c. granulated sugar, 2 c. all-purpose flour
1/2 tsp. baking soda,1 1/2 c. semisweet chocolate pieces
1/4 tsp. salt, 1 c. chopped walnuts or pecans (optional)
SOFT-AND-CAKELIKE-
1/2 c. shortening, 1 tsp. baking soda
1 1/2 c. packed brown sugar,1/2 tsp. baking powder
2 slightly beaten eggs, 1/2 tsp. salt
1 tsp. vanilla, 1- 8 oz. carton dairy sour cream
2 1/2 c. all-purpose flour,1/2 c. semisweet chocolate pieces,1 c. chopped walnut or pecans (optional
Instructions
Preheat oven to 375 degrees. For BASIC or THIN COOKIES, in a bowl beat shortening and/or butter on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda and salt; beat until combined. Beat in egg or eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. With a wooden spoon, stir in remaining flour. Stir in chocolate pieces and nuts. Drop dough by rounded teaspoon 2 inches apart on an ungreased cookie sheet. Bake Basic cookies 8 to 10 minutes and thin cookies 10 to 12 minutes or until edges are browned. Cool on wire rack. Makes 60 cookies.
For CAKELIKE COOKIES, in a bowl beat shortening and brown sugar on medium to high speed until combined. Add eggs and vanilla; beat until combined. Combine flour, baking soda, baking powder and salt. Alternately add flour mixture and sour cream to shortening mixture, beating after each addition. With a wooden spoon, stir in chocolate pieces and nuts.
Drop by rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until edges are browned. Cool. Makes about 60 cookies.
Originally Submitted
2/7/2014
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