Chocolate Chunk Cookies
3 to 4 dozen
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1/2 cup granulated sugar
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 (11.5-ounce) package semisweet chocolate chunks
1/2 cup chopped nuts (optional)
Preheat the oven to 350°F.
In a medium bowl, combine the flour, baking soda and salt; set aside.
In a large bowl, combine the butter, shortening, granulated and brown sugars. Beat until creamy then beat in the egg and vanilla. Gradually add in the flour mixture. Mix only until incorporated, being careful not to overmix. Stir in the chocolate chunks and nuts, if desired.
Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
Bake for 10 to 12 minutes, until golden. Cool for 2 minutes then transfer to wire racks to cool completely.
TIP: Measuring shortening can be a sticky situation! Here are a few options for making it easier:
- Spray a dry measuring cup with nonstick cooking spray (this also works well when measuring peanut butter, honey and other sticky items).
- Line a dry measuring cup with plastic wrap and fill with the sticky item.
- Fill a 2-cup measuring cup with cold water to the 1-cup mark. If the recipe calls for 1/2 cup shortening, simply spoon the shortening into the water until the water line raises to 1-1/2 cups - you'll have measured 1/2 cup shortening.