Chocolate Chip Cookies

A classic recipe from the original 1950 Betty Crocker's Picture Cook Book. 

Chocolate Chip Cookies

The glamorous Toll House cookies...first introduced to American homemakers in 1939 through my series of radio talks on "Famous Foods from Famous Eating Places."

Mix together thoroughly...

     1/2 cup soft shortening (part butter)

     3/4 cup sugar (half brown, half white)

     1 egg

     1 tsp. vanilla

Sift together and stir in...

     1 1/8 cups sifted GOLD MEDAL Flour

     1/4 tsp. soda

     1/2 tsp. salt

Then mix into the dough...

      1/2 cup cut-up nuts 

     6-oz. package chocolate pieces (about 1 1/4 cups)

Drop rounded teaspoonfuls about 2" apart on lightly greased baking sheet. Bake until delicately browned...cookies should still be soft. Cool slightly...then remove from baking sheet.

Temperature: 375 (quick mod. oven).

Time: Bake 8 to 10 min.

Amount: About 3 doz. 2" cookies.

My Notes: A good recipe! It's basically the same as the recipe on the back of the Toll House chocolate chips bag but it has been cut down about 1/2. I did not use nuts due to my husband's preference :-)