Ingredients
- 1/2 cup (125 mL) butter
- 1/2 cup (125 mL) shortening
- 1 cup (250 mL) granulated sugar
- 1/2 cup (125 mL) packed brown sugar
- 2 eggs
- 2 teaspoons (10 mL) vanilla
- 2 cups (500 mL) all-purpose flour
- 1 teaspoon (5 mL) baking soda
- 1/2 teaspoon (2 mL) salt
- 2 cups (500 mL) chocolate chips
- 1 cup (250 mL) chopped walnuts or pecans
Steps
- Preheat oven to 375 degrees F (190 degrees C).
- Place oven rack in centre of oven. With pastry brush and a little shortening, lightly grease baking sheets; set aside.
- Measure butter and shortening into large bowl. With electric mixer, beat at high speed until fluffy and light-coloured. Add granulated sugar and brown sugar, 1/2 cup (125 mL) at a time, beating well until even fluffier.
- Break 1 egg into small bowl and add to batter; beat until blended in. Break second egg into small bowl; add to batter along with vanilla and beat until smooth.
- In medium bowl, whisk together flour, baking soda and salt. Pour over batter; with wooden spoon, mix in until no streaks of flour remain.
- Sprinkle with chocolate chips and walnuts; stir into dough until equally distributed. Refrigerate for 20 minutes.
-
Scoop up dough by rounded teaspoonfuls (5 mL) and drop onto baking sheets, leaving 2-inch (5 cm) space between cookies. With fork, press each cookie lightly to 1/2-inch
(1 cm) thickness. - Bake, one sheet at a time, for 8 to 12 minutes or until golden around edges and underneath. Wearing oven mitts, remove baking sheet from oven and set on rack to cool for 2 minutes.
- Lift cookies off baking sheet and set in single layer on rack to cool completely.
- Repeat baking with remaining sheet of raw cookie dough. Let first baking sheet cool completely before adding more raw dough so dough doesn't melt. Keep filling, baking and cooling cookies until all dough has been used up.
