Half Batch Chocolate Chip Cookies is a recipe I’ve used for many years. It’s adapted from an old recipe in Cuisine at Home Magazine, which I used to enjoy for all the full color photos. I have a big binder full of old issues. As for the cookies, they are crinkly, scraggly, dense and soft. Part of the reason for the great texture is the recipe calls for half butter and half shortening.
Half Batch Chocolate Chip Cookies
1 1/2 cups plus 2 tablespoons all purpose flour (210 grams)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar (100 grams)
1/2 cup dark brown sugar, packed (100 grams)
1/3 cup unsalted butter, softened (80 grams)
1/3 cup vegetable shortening (65 grams)
1 large egg (50 grams)
1 teaspoon vanilla
1 cup semisweet chocolate chips
1/3 cup bittersweet chocolate chips (or dark or milk)
1/3 cup chopped toasted walnuts or pecans
Preheat oven to 350 degrees F.
Stir together flour, baking soda and salt; Set aside.
Using high speed of an electric mixer, beat both sugars, butter and shortening until creamy. Reduce speed to low and mix in egg and vanilla – do not overbeat after adding the egg.
Add flour mixture to butter mixture and stir until flour is incorporated. Add chocolate chips and nuts (if using)
Drop cookies by rounded teaspoonfuls onto ungreased baking sheet. Bake for 12 minutes or until golden around edges and set. Transfer to a rack to cool.
Makes 20 (or so) cookies