Chocolate Chip Cookies


Another recipe straight from Canadian Living. I want to bake more and do different things but I figure I should first master the basic stuff like cookies. This isn’t the best batch I’ve ever made. They came out too flat and crispy for my taste. That doesn’t stop me from eating a tonne of them, of course.

The recipe normally calls for pecans or walnuts but I’ve never cared for that so I just left them out.

1/2 cup (125 mL) butter
1/2 cup (125 mL) shortening
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) packed brown sugar
2 eggs
1 tbsp (15 mL) vanilla
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) semisweet chocolate chips

1. In bowl, beat butter; gradually beat in granulated and brown sugars until smooth. Beat in eggs and vanilla. In separate bowl, whisk together flour, baking soda and salt, and stir into butter mixture. Stir in chocolate chips and walnuts. Refrigerate for 30 minutes.

2. Drop by rounded tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined or greased rimless baking sheets. With fork, flatten to 1/2 inch (1 cm) thickness. Bake in 375F (190°C) oven for 15 minutes or until edges are golden and centres are still slightly underbaked. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.

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