Chocolate Chip Cookies

By Christy Rost

What bake sale would be complete without Chocolate Chip Cookies! My version of this classic cookie is crunchy outside and soft inside, so bake several batches for your own Great American Bake Sale to help alleviate child hunger is our nation. For information on how you can make a difference, please visit www.greatamericanbakesale.org

Ingredients:

2 ¾		cups flour
1		teaspoon baking soda
¼		teaspoon baking powder
¾		teaspoon salt
¾		cup unsalted butter, softened
¼		cup shortening
1 ½		cups brown sugar, packed
½		cup granulated sugar
2		eggs
1 ½		teaspoons vanilla
2		cups semi-sweet chocolate chips
¾		cup nuts (optional)

Preheat the oven to 350 degrees. In a medium bowl, stir together flour, baking soda, baking powder, and salt; set aside.

In the large bowl of an electric mixer, cream butter, shortening, and sugars until light. Add eggs, and vanilla, and beat until thoroughly mixed.

Using a large spoon, gradually stir the flour mixture into the creamed mixture until well blended. Stir in chocolate chips and nuts, if desired. Drop generous teaspoons of cookie dough onto lightly greased cookie sheets, leaving 2 inches between each one.

Bake in a preheated oven 7 to 9 minutes until cookies are puffy and light brown. Remove them from the oven, cool 1 minute, and transfer them to wire racks to cool.

Recipe makes 5 dozen 3-inch cookies.