Makes about 4 dozen cookies
I have been making this recipe for about 40 years. It comes from the back of the Chipits’ packages, when it was 350 g. The cookies are have a pleasant crisp with a nice soft bite, as long as you don’t bake them too long. It’s about 8 minutes in my oven right now, turning the sheet after 4 minutes. I cook only sheet at a time, after dealing with near cookie meltdown when trying two. I use butter only. I use only semisweet now: milk chocolate makes the cookies too sweet. In my humble opinion, use the other types like butterscotch, skor, etc., only if you know the cookie eaters well, and at your peril.
Dec 2, 2012 Update: I wanted to recreate a cookie I tasted but couldn’t get the recipe for. This dependable standby was a good start. This ‘test’ batch went to cheer up some very hardworking people. The cookie bucket had to be rescued several times from being put to a more prosaic use. The final comment was, ” next time use a bigger bucket”. I will keep using the same size bucket, but will use white chocolate chips with this variation.
VARIATION: Add 2 tbsp cocoa to the dry mixture. No other changes.
NOTE: if you haven’t baked for a while, do a small test batch to check your oven. Initially it takes a bit more time, but in the long run, saves you possibly throwing out a tray of carbon blobs.
1 cup (250 ml) shortening or softened butter
1 cup (250 ml/218 g) packed brown sugar
1/2 cup (125 ml/100 g) granulated sugar
1.5 tsp (7 ml) vanilla extract
2 cups (500 ml/280 g) all purpose flour
1 tsp (5 ml) baking soda
1/2 tsp (2 ML) salt
1 package (300 or 350 g) semisweet chocolate chips
1 cup (250 ml) chopped walnuts or pecans
- Cream butter, brown sugar and granulated sugar, until fluffy. Beat in 2 eggs and vanilla
- Measure flour, baking soda and salt into a bowl. Whisk to mix together. On low speed, add gradually to creamed mixture.
- Stir in, or mix on low speed, 1 package of chocolate chips. 303 g package is fine.
- Drop dough by tablespoonfuls (15 ml) onto ungreased cookie sheet. Bake at 375°F (190°C) for 10 – 12 minutes, depending on your oven. Rotate the sheets halfway through baking.
Source: from the Chipits package from 2002?. The recipes on www.chipits.ca are different.