Original Chocolate Chip Cookies

Original Toll House Cookies

• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1 cup (2 sticks) butter, softened
• 2 eggs
• 1 tsp vanilla
• 1 tsp baking soda
• 1 tsp salt
• 2 1/4 cups flour
• 1 12 oz bag choc chips
• 1 c. chopped nuts

Preheat oven to 375°. Mix ingredients in order given. Bake at 350 until light brown, 9 to 11 min.
Recipe from a Favorite Brand Name Cookie Collection

Chocolate Chip Cookies

• 1/2 cup butter or butter flavored Crisco
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1 cup plus 2 Tblsp flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 pkg mini chocolate chips

Mix Crisco, sugar and brown sugar. Mix in egg and vanilla. Mix in baking soda, salt and then flour. Dump in the chocolate chips. Mix. Bake at 350 for 10 minutes.(less time if you use butter)

Giant Chocolate Chip Cookie

• 1 cup butter, soft
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla
• 2 1/4 cup flour
• 1 1/2 cup chocolate chips
• 3/4 cup chopped pecans

Cream butter, gradually add the sugars, beat until light and fluffy. Add eggs and beat until blended. Combine flour, soda and salt, add to creamed mixture. Stir in vanilla, choc chips and pecans. Divide mixture into thirds and spread each third on an ungreased cookie sheet in an 8 in circle. Bake at 375 for 12 to 14 minutes, or until lightly browned. Gently remove from cookie sheet and let cool on wire racks. Makes 3 10 inch cookies.

Chocolate Chip Logs

• 1 cup soft butter
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 2 cups flour
• 2 cups miniature semisweet chocolate chips
• 1 Tblsp Crisco or butter

Mix together butter and confectioners' sugar until smooth. Stir in vanilla. Mix in the flour, and then one cup of the chocolate chips. Shape dough into 2x1/2 inch logs.

Place logs 2 inches apart on greased cookie sheets. Bake for 10 minutes in preheated 350 oven or until firm. Let cookies cool before removing from pan

Melt the remaining 1 cup chocolate chips and shortening on low heat, stirring until smooth. Dip end of cookie into the chocolate, Place onto waxed paper until set.

My Note: I put a tablespoon of Crisco in the dipping chocolate to thin it. Also I used regular choc chips, and definitely think they would have been better with miniature choc chips. When I cooked them I expected them to stay round like logs, but they did not, they flattened on one side. The cookies next to them are Thumbprint cookies

Easy Chocolate Chip Pan Cookies

• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 cup soft margarine
• 1 teaspoon vanilla
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips

Mix well in order given and spread dough in a greased 9x13x2 or 15x10x1 baking pan.
Bake at 375 for 20 to 25 min.

Optional: Make without chocolate chips if you don't have them or add chopped nuts.

My Note: For more cake-like cookies, use 1 tsp. baking powder instead of baking soda.

Best Ever Chocolate Chip Cookies

• 1 cup butter or margarine, softened
• 3/4 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 3 cups flour
• 3/4 tsp salt
• 3/4 tsp baking soda
• 12 oz bag milk chocolate chips

Cream together butter, sugar, eggs, and vanilla with wooden spoon. In separate bowl, sift flour, salt, and baking soda. Add to creamed mixture. Use hands for best results. Stir in chocolate chips. Bake at 350 for 8-10 min.

Chocolate Chip Cookies

• 3/4 cup shortening
• 3/4 cup butter
• 3/4 cup sugar
• 1 1/2 cup brown sugar
• 3 eggs
• 2 tsp. vanilla
• 1 tsp. soda
• 1 tsp. salt
• 4 cup flour
• 3 oz box vanilla pudding mix
• 2-3 cups chocolate chips (half semi-sweet)

Cream shortening, butter, and sugar. Add eggs and beat well. Add vanilla. Sift dry ingredients. Add to creamed mixture. Fold in chips. Bake at 350 for 8 minutes. Cookies should be underdone (barely brown). Makes 3-4 dozen.

Chocolate Chip Cookies

• 1/2 cup shortening
• 1 cup packed brown sugar
• 2 eggs
• 1 tsp salt
• 1 tsp soda
• 1 tsp vanilla
• 2 cups flour
• 2 cups chocolate chips

Cream together shortening and brown sugar. Add remaining ingredients in order. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350 for 8-10 minutes or until lightly browned. Cool slightly. Remove from sheet.

Chocolate Chip Cookies

• 2/3 cup shortening (pt. butter)
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups flour
• 1/2 tsp soda
• 1/2 tsp salt
• 1/2 cup chopped nuts
• 6 oz. pkg. semi-sweet chocolate bits

Mix first 5 ingredients thoroughly. Sift dry ingredients together. Add to creamed mixture. Stir in nuts and chocolate bits.

Drop rounded teaspoons of batter, 2 inches apart on ungreased baking sheet.

Bake at 375 degrees 8 to 10 minutes, until partially brown. Makes 4-5 dozen 2 inch cookies.
From an Indiana Church Cookbook 1981
See the recipe: Chocolate Chip Cookies

Chocolate Hershey Kiss Cookies

• 1 cup butter or margarine
• 1/2 cup sugar
• 1 tsp vanilla
• 1 3/4 cups all purpose flour
• 1 cup finely chopped walnuts
• 1 bag Hershey Kisses
• Confectioners sugar

Cream butter or margarine with sugar and vanilla until light and fluffy. Add the flour and walnuts, beating on low speed with a mixer until blended. Cover and refrigerate dough for 2 hours or until firm enough to handle. Preheat oven to 375°.

Remove wrappers from chocolate kisses. Shape approximately 1 Tblsp of dough around each kiss, be sure to cover completely. Place cookies on an ungreased cookie sheet. Bake at 375 for 10 to 12 minutes. While cookies are still warm, roll the in confectioners sugar. Makes 3 dozen.