Bake these for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies. ENJOY!!!

Recipe Summary

Servings:
48
Yield:
3 - 4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream sugar into shortening. Add milk and vanilla beat until fluffy. Blend in egg. Then add dry ingredients and mix well. Stir in chips and nuts.

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  • Drop by teaspoon onto greased baking sheets and bake at 350 degrees F (175 degrees C) for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies. ENJOY!!!

Nutrition Facts

191 calories; protein 1.9g; carbohydrates 23.1g; fat 10.7g; cholesterol 7.9mg; sodium 143.9mg. Full Nutrition
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Reviews (150)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/22/2008
I love these! I did find them a little bit flat, so as suggested, I replaced ALL of the soda with powder and the results were amazing! Tablespoon sezed cookies work, I think, the best. And their small size does add to their "poofy-ness". Read More
(103)

Most helpful critical review

Rating: 3 stars
11/22/2010
I didn't like this recipe as it was originally written. I thought they were greasy and they came out flat. I tried it again using butter softened at room temp (not in the micowave it makes it too soft!) rather than shortening and I sifted the dry ingredients before adding. They came out sooooo much better! Read More
(9)
174 Ratings
  • 5 star values: 125
  • 4 star values: 27
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 9
Rating: 5 stars
02/22/2008
I love these! I did find them a little bit flat, so as suggested, I replaced ALL of the soda with powder and the results were amazing! Tablespoon sezed cookies work, I think, the best. And their small size does add to their "poofy-ness". Read More
(103)
Rating: 5 stars
03/01/2005
These cookies came out absolutely amazing! Were easy and quick, a good classical chocolate chip cookie. I read a previous person's suggestion to replace the baking soda with baking powder to avoid flatness, and decided to use 1 t baking soda and only 1/2 t baking powder, to make the cookies rise just a little. Came out perfect! When I didn't burn the sheet ;-) Read More
(59)
Rating: 5 stars
11/26/2007
I've been making these cookies for several years. Everyone LOVES my cookies. I love to see the look on my friends faces when they take the first bite. These taste nothing like the usual toll house cookie recipe. The dough freezes very well and my kids make these all of the time. You can also replace the chocolate chips with toffee bits, (the kind without chocolate) they are to die for. Read More
(49)
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Rating: 5 stars
04/14/2007
I just got them out of the over and they are the BEST!!! They made exactly 4 doz. Note that I used 1 tsp powder and 1/2 tsp soda. Thanks so much for this awesome recipe. Read More
(30)
Rating: 5 stars
09/08/2009
I just finish making these and they turned out great. The only thing I changed was baking powder instead of baking soda as recommended by other reviewers. The only thing that didn't come out right was the the amount I got. The recipe says it will make about 48 tsp size cookies well I got over 200 using a tsp. Not that I am complaining though cause these will disappear faster then it took to make them lol. Read More
(29)
Rating: 5 stars
01/12/2011
Yum....I just wanted one so I baked one BIG cookie! Read More
(25)
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Rating: 5 stars
12/03/2007
I have made this recipe as a Christmas gift to a co-worker for the past couple of years. This year I decided to try Cooks Illustrated "Crisp Chocolate Chip Cookies " thinking they would be better. Guess what? Not so much. Not at all in fact. She was disappointed and would rather have had The Ultimate Chocolate Chip Cookie (baked for 13 minutes crisp). Just thought you'd like to know! Read More
(23)
Rating: 4 stars
05/18/2007
I was very happy with this cookie! The chips melted awsome and it had just a little bit of a nice shortbread taste. The only thing I could say is that after a few days they become compleate rocks so better eat them fast..... Its hard not to though! Read More
(17)
Rating: 5 stars
03/27/2003
Excellent flavor kinda flat but very good. Read More
(15)
Rating: 3 stars
11/22/2010
I didn't like this recipe as it was originally written. I thought they were greasy and they came out flat. I tried it again using butter softened at room temp (not in the micowave it makes it too soft!) rather than shortening and I sifted the dry ingredients before adding. They came out sooooo much better! Read More
(9)
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