Roderick’s Chocolate Chip Cookies
📜 Collection: Unknown Eighteen | ✍️ Attribution: Roderick Wall | 📂 Category: Desserts A classic handwritten recipe for chewy chocolate chip cookies loaded with nuts and semisweet chocolate pieces. Perfectly baked for an indulgent homemade treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 12 mins | None | 24 servings |
🔪 Key Equipment
- Mixing bowl
- Baking sheet
- Measuring cups
- Measuring spoons
Ingredients
Cookie Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Shortening | Softened |
| 2/3 cup | Butter | Or margarine, softened |
| 1 cup | Granulated Sugar | None |
| 1 cup | Brown Sugar | Packed |
| 2 | Eggs | None |
| 2 teaspoons | Vanilla | None |
| 3 cups | All-Purpose Flour | None |
| 1 teaspoon | Baking Soda | None |
| 1 cup | Chopped Nuts | None |
| 2 packages (6 ounces each) | Semisweet Chocolate Pieces | None |
Instructions
Step 1: Mixing and Baking
- Cream together 1/2 cup shortening, 2/3 cup butter or margarine, 1 cup granulated sugar, and 1 cup brown sugar until smooth and fluffy.
- Beat in 2 eggs and 2 teaspoons vanilla until well combined.
- Gradually blend in 3 cups all-purpose flour and 1 teaspoon baking soda until a dough forms.
- Stir in 1 cup chopped nuts and 2 packages (6 ounces each) semisweet chocolate pieces until evenly distributed.
- Drop spoonfuls onto a baking sheet and bake until golden brown around the edges with soft centers.
💡 Make-Ahead & Storage: Dough can be shaped into balls and frozen for up to 1 month before baking.
Original Recipe Scan
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