Chocolate Chip Cookies

adapted by my mother, Sherry Salvage ReVeal Bradley, from Nestle’s Toll House

2 cups shortening
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
2 tsp water, as needed
1/2 cup walnuts, chopped
6 oz semisweet chocolate chips

  1. Heat oven to 375.
  2. Combine shortening, sugars, eggs and vanilla. Mix thoroughly.
  3. Stir in flour, baking soda and salt. Add water if mixture is dry.
  4. Stir in walnuts & chocolate chips.
  5. Drop dough by rounded teaspoonfuls 2 inches apart on baking sheet.
  6. Bake for 8-10 minutes or until lightly browned at the edges and still soft in the center.
  7. Makes 4-5 dozen 3 inch cookies.
  • Cook one batch – if the cookies do not spread out, you need to add more water. Add a few teaspoons at a time.
  • We used to use semisweet chocolate chips, but recently we switched to Hershey’s Special Dark chocolate chips which are slightly darker than semisweet.

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