Yield: about 4 dozen cookies
Prep Time: 15 min | Bake Time: 8 – 10 min per sheet
Oven: 375 °F / 190 °C
Ingredients
| Quantity | Ingredient |
|---|---|
| ¾ cup | firmly packed brown sugar |
| ½ cup | granulated sugar |
| ½ cup | margarine or butter, softened |
| ½ cup | shortening |
| 1 ½ tsp | vanilla extract |
| 1 | large egg |
| 1 ¾ cups | all‑purpose or unbleached flour (Pillsbury’s BEST® specified) |
| 1 tsp | baking soda |
| ½ tsp | salt |
| 1 cup | semisweet chocolate chips (6‑oz pkg) |
| ½ cup | chopped nuts or sunflower kernels – optional |
Method
-
Pre‑heat oven to 375 °F (190 °C).
-
In a large bowl, cream brown sugar, granulated sugar, margarine/butter, and shortening until light and fluffy.
-
Beat in vanilla and egg.
-
In a separate bowl, whisk flour, baking soda, and salt. Stir dry mixture into wet just until combined.
-
Fold in chocolate chips and, if using, nuts.
-
Drop rounded teaspoonfuls 2 in / 5 cm apart onto ungreased cookie sheets.
-
Bake 8‑10 minutes, until edges are light golden.
-
Cool 1 minute on the sheet; transfer to wire rack to finish cooling
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