Dad's Chocolate Chip Cookies Recipe
- 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
- 1. 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.
- 2. 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.
1 each: 124 calories, 6g fat (2g saturated fat), 10mg cholesterol, 72mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.
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."
"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"
"I wish I never found this recipe and made these cookies.. Because now my boyfriend wants me to make them all the time.. And everywhere I go I have to bring them. I swear people only invite me because I bring them. Amazing!! Whoever came up with this rocks!"
"I make this recipes all the time, my family loves them and my youth group at church can't get enough of them :)"
"After reading the reviews I added the butter but cut down the flour to 3 cups and used 3 eggs instead of 2.They turned out very delicious!"
"I have been making these cookies for a few years now and this is the best choc chip cookie recipe I've ever used! Awesome!"
"I just made these cookies tonight and they are WONDERFUL!I left out the walnuts and cut the entire receipe in half and they still were perfect. The tip on needing 2/3C butter was great and i will definately be making these again. So easy, quick, and the perfect combo of firm on the outside but meltingly-soft on the inside.-Whitney"
"Thanks for the tip...wish I had read it before I made them!! I think they are too dry without the extra butter as well. Oh well, next time!"
"I have made this recipe countless times since it was first printed in February 1999. It turns out perfectly every time."
"i have the issue this recipe came in and the butter should be 2/3 cup NOT 1/3 it comes out to dry if you use the 1/3 the issue was February 1999"