Vintage Chocolate Chip Cookies Recipes

VINTAGE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
• Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
• Beat in 2 tsp vanilla extract and 1 large egg.
• Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
• Add 200g plain chocolate chips or chunks and stir well.
• Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
• Bake for 8-10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
• Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

CHOCOLATE CHIP COOKIES - BETTY CROCKER'S 1969 RECIPE

Steps:

• Heat oven to 375 degrees.
• Mix thorougly shortening, butter, sugars, eggs, and vanilla.
• Stir in remaining ingredients.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake 8 to 10 minutes or until light brown.
• Cool slightly before removing from baking sheet.
• *If using self-rising flour, omit baking soda and salt.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.