Betty Crocker Chocolate Chip Cookies
Half batch version of chocolate chip cookies from the 1969 Betty Crocker Cookbook.
Chocolate Chip Cookies
light brown sugar
210 grams – but can use extra ¼ cup if desired
semisweet or bittersweet chocolate chips
Preheat oven to 375 degrees F.
Beat the shortening and butter until creamy, then add both sugars and beat with an electric mixer until light and creamy. Add the egg and beat until it is blended in, then beat in the vanilla.
Add the salt and baking soda and beat until thoroughly mixed, then add the flour and stir until blended. Stir in the chocolate chips.
Using a medium size cookie scoop, scoop out balls of cookie dough. Bake immediately or arrange on a foil lined dinner plate, cover with plastic wrap and chill overnight.
To bake the cookies, arrange 2 ½ inches apart on a parchment lined baking sheet and bake at 375 for 10-12 minutes (time will vary depending on size of cookie and how cold the dough is).
Let cool on baking sheet for about 5 minutes, then carefully transfer to a wire rack.
The yield will vary depending on how big you make the cookies. If you make the cookies fairly small you can get over 3 dozen. I like using a medium size cookie scoop.