Categories: Dessert
Ingredients
- 1/2 1/2cup cup(125 mL) (125 mL) butter
- 1/2 1/2cup cup(125 mL) (125 mL) shortening
- 1 1cup cup(250 mL) (250 mL) granulated sugar
- 1/2 1/2cup cup(125 mL) (125 mL) packed brown sugar
- 2 2eggeggs
- 1 1tbsp tbsp(15 mL) (15 mL) vanilla
- 2 2cups cups(500 mL) (500 mL) all-purpose flour
- 1 1tsp tsp(5 mL) (5 mL) baking soda
- 1/2 1/2tsp tsp(2 mL) (2 mL) salt
- 2 2cups cups(500 mL) (500 mL) semisweet chocolate chips
- 1 1cup cup(250 mL) (250 mL) chopped walnutwalnuts or pecans
Directions
-
In bowl, beat butter and shortening; gradually beat in granulated and brown sugars until smooth. Beat in eggs and vanilla. In separate bowl, whisk together flour, baking soda and salt, and stir into butter mixture. Stir in chocolate chips and walnuts. Refrigerate for 30 minutes.
-
Drop by rounded tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined or greased rimless baking sheets. With fork, flatten to 1/2 inch (1 cm) thickness. Bake in 375F (190°C) oven for 15 minutes or until edges are golden and centres are still slightly underbaked. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)