Never Flat Chocolate Chip Cookies

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 cup butter, room temperature
• 1/2 cup butter flavor shortening, room temperature
• 1/2 cup granulated sugar, plus
• 1/8 cup granulated sugar (2 tablespoons)
• 3/4 cup packed brown sugar
• 1 tablespoon vanilla extract
• 1 tablespoon milk
• 2 eggs
• 1 (12 ounce) package semisweet chocolate morsels (either nestle regular size or hershey mini size, equal to 2 cups)
• 1 cup chopped nuts

Recipe

• 1 preheat oven to 375 degrees.
• 2 combine the flour, baking soda and salt in a small bowl.
• 3 in another, larger, bowl add the sugars, vanilla and milk; then cream in the butter and shortening by beating on medium-low just until there are no sugar clumps; *be careful not to overmix.
• 4 beat in (on medium-low) the eggs, one at a time; then gradually add in your flour mixture; *don't overmix!
• 5 stir in the chips and nuts; regular sized nestle chips melts fine, but regular sized hershey chips don't melt fast enough.
• 6 drop by rounded tablespoons onto ungreased baking sheets; *either rinse your cookie sheets in cool water between batches or cool them off in the freezer for a minute (if dough spreads when you place it on the sheet then the edges might burn and the cookies will flatten - no hotter than room temp); also keep your dough cool in the fridge between batches (this is very important).
• 7 bake for 7 to 11 minutes or until barely golden brown - if you over-bake then you risk all of your hard work turning into flatness.
• 8 options-.
• 9 if you sub oatmeal or coconut for the nuts, then add in another 1 or 2 t of milk; peanut butter chips or buterscotch chips can also be substituted for the nuts - the cookies will be a little moister.
• 10 do not ever use margarine.
• 11 salt compliments chocolate and nuts very well, but if you want to omit 1/2 teaspoon then that's fine.