Classic Chocolate Chip Cookies

With morsels of semisweet chocolate nestled in rich butter cookie dough, these drop and bake cookies have become a longtime favorite.

• Ready In: 35 mins
• Serves: 1
• Yields: 48 cookies

Ingredients

• 1⁄2 cup butter, softened
• 1⁄2 cup shortening
• 3⁄4 cup granulated sugar
• 3⁄4 cup  packed brown sugar
• 1  teaspoon baking soda
• 1  teaspoon salt
• 2  eggs
• 1  teaspoon vanilla
• 2 1⁄2 cups all-purpose flour
• 2  cups  semisweet chocolate pieces
• 1  cup  chopped walnuts

Directions

1. preheat oven to 375. In a large bowl, combine butter and shortening; beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, baking soda, and salt; beat until mixture is combined. Add eggs and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the chocolate pieces and walnuts.
2. Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 10-12 minutes or until lightly browned. Transfer to wire rack; let cool.
3. To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.