- 2/3 cup butter, softened
- 2/3 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup chopped walnuts
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts.
- Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-11 minutes or until golden brown. Remove from pans to wire racks. Yield: 5 dozen.
Reviews for Dad's Chocolate Chip Cookies
"As I read through the reviews before I made these, I saw one that mentioned a misprint in this recipe. According to the other reviewer, there should be 2/3 cup butter, not 1/3. Thanks for the heads up! I made this with 2/3 cup butter. I thought they turned out great. They have that nice classic chocolate chip cookie flavor and a great texture. I will add this to my cookie recipe collection to try again. This recipe does make quite a few cookies. We used some of the cookies that were left to make ice cream sandwiches!"
"These cookies were as hard as rocks not chewy. When I compare this recipe to other cookie recipes, the 1/3 cup butter. 2/3 cup shortning. seems to be half of what would be needed."
"Chocolate chip cookies are my favorite and I've been on the search for a great recipe. This is it! Soft and gooey just like the family likes it. I left out the walnuts bc we don't like them in cookie recipes. A must try!"
"I have used this recipe hundreds of times. I use it for events or just to give my husbands crew on the submarine something sweet. They have always been something that has gotten everyones attention and I always leave people begging for more (or the recipe)."
"There is a MISPRINT in the online post of this recipe versus the cookbook. It calls for only 1/3 cup butter which makes the dough dry and hard. The cookbook version calls for 2/3 cup butter. I only noticed the discrepancy after preparing a large batch of dough!Make it with 2/3 cup butter, and you will have a tasty cookie!"
"These are the best chocolate chip cookies. I have made them at different elevations and they have never failed me- they turn out perfect every time! I love that they look like they could be on the cover of a magazine. I replaced the shortening with coconut oil and it worked great :)"
"Someone Pinned these as the best cookies. I felt they had too much flour. The dough was crumbly and they did not spread well. Back to TollHouse for me."
"My favorite recipe. I use it every time"
"This is an excellent recipe. My daughter and I made them and they turned out delicious. We used half white chocolate chips and half mini chocolate chips. We also sprayed the pans even though it says "ungreased". A++++++"