When we lived in Milwaukee in the 80s this recipe was printed in the Milwaukee Journal. This was before the internet so instead of copying and pasting the recipe, I clipped it from the newspaper. It’s been in my recipe collection ever since. This cookie is chewy and soft, just the way I like it.
Chocolate Chip Cookies
Adapted from The Milwaukee Journal
1 cup or 16 tablespoons shortening (or 1/2 unsalted butter, 1/2 shortening), room temperature
1 cup packed brown sugar, sifted to get out the lumps
1 cup white sugar (substitute 1/2 cup Domino Light sugar)
2 eggs, room temperature
1 1/2 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 pkg (12 oz) semi-sweet chocolate chips
1 cup chopped nuts (optional)
1. Preheat oven to 375˚F
2. Let butter/shortening soften at room temperature. In a bowl put shortening with butter, if using, add sugar and cream until smooth. Add eggs and vanilla.
3. In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to butter mixture. Mix thoroughly. Add chocolate chips by hand.
4. Scoop dough in a cookie scoop onto ungreased cookie sheet. Set each cookie dough ball 2 inches apart. Bake at 375˚ for 8-10 minutes or until done. Cookies are done when touched in the center and your finger barely leaves an imprint. Cool cookies on a wire rack before stacking.