I made brownies and cookies for a funeral luncheon last week (and, of course it was the hottest day of the summer so far). I just did the basics and was happy that my friend didn’t insist on lemon bars, which seem to be a funeral luncheon staple these days.
The chocolate chip recipe that I used is one that I got from our Anna years ago, which she got from the Betty Crocker Boys & Girls Cookbook, which was published in 1957. Since Anna shared this recipe, it has pretty much replaced every other chocolate chip cookie recipe that I’ve ever used. Great taste, great texture and really reliable. What more could you ask for in a chocolate chip cookie?
Betty Crocker’s Boys & Girls Chocolate Chip Cookies
2⁄3 cup shortening (I used butter-flavored Crisco)
2⁄3 cup butter softened (but not too much)
1 cup granulated sugar
1 cup brown sugar (packed)
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces semi-sweet chocolate chips
1 cup chopped nuts (optional)
- Heat oven to 375 degrees.
- Mix thoroughly shortening, butter, sugars, eggs, and vanilla.
- Stir in remaining ingredients adding chips at the end
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Bake 8 to 10 minutes or until light brown.
- Cool slightly before removing from baking sheet.
Yield: I use an ice cream scoop so this recipe makes approximately 3 dozen larger cookies.
At the luncheon THREE different people asked me for the recipe. Luckily since I had just made 3 batches the day before, I still had it in my memory. The yesterday another friend texted me, asking for the recipe as well. I’d feel proud except that I feel Betty Crocker and Anna should get all the credit!
Do you have a recipe that just always works?