Chocolate Chip Cookies - Betty Crocker's 1969 Recipe

“My mom has used this recipe for 40 years now and it is the best chocolate chip cookie recipe I have ever had. The cookie is crisp around the edges and yet chewy at the same time. I will occasionally omit the nuts due to food allergies for those I'm feeding. I get alot of people questioning how all my cookies are the same size, I'm old school and will still use a teaspoon or tablespoon and my fingers to slide the cookie dough off the spoon. No need for fancy ice cream scoops if you don't want to. :) This will surely become a favorite of yours once you give it a try....”
READY IN:
18mins
YIELD:
7 Dozen
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat oven to 375 degrees.
  2. Mix thorougly shortening, butter, sugars, eggs, and vanilla.
  3. Stir in remaining ingredients.
  4. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
  5. Bake 8 to 10 minutes or until light brown.
  6. Cool slightly before removing from baking sheet.
  7. *If using self-rising flour, omit baking soda and salt.

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