Jan asked me to make some cookies for a bake sale at the university. Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. Her chocolate chip cookies was one of my favorites, growing up.
Note: Makes 2 dozen cookies 3 inch cookies—I made a double batch.
Claudia’s Chocolate Chip Cookies
⅔ cup soften shortening or butter
½ cup granulated sugar
½ cup brown sugar (packed)
1 tsp. vanilla
1¾ cup flour
½ tsp. salt
½ tsp. baking soda
½ cup nuts, chopped
1 ¼ cup chocolate bits
1. Cream the shortening, sugars, egg, and vanilla thoroughly.
2. Mix the flour, salt, and baking soda thoroughly.
3. Blend the flour into the butter mixture.
4. Stir in the nuts and chocolate.
Note: I used pecan pieces and Whole Foods dark chocolate chunks. My mother always used walnuts and NESTLÉ® Semi-Sweet Chocolate Morsels.
5. Drop spoonfuls of dough on an ungreased baking sheet.
Note: I rolled two tablespoons of cookie dough into a ball and then flattened them slightly, an an inch and a half apart.
6. Bake at 375° for 10-12 minutes, until soft and brown.
7. Cool slightly before removing them from the baking sheet.