Dad’s Chocolate Chip Cookies
My dad, Art Winter, would tuck some of these cookies in the care packages he and my mom sent to me when I was in college.—Art Winter, Trumbull, Connecticut
Ingredients
- 2/3 cup butter, softened
- 2/3 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
Reviews
Thank you for a " true " chocolate chip cookie recipe! They turned out perfect and my family truly enjoyed them!
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).
This is the most amazing cookie dough recipe that I have found. I have made so many different varieties of this cookie that it keeps my family on their toes!
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