Baking Chip Cookies
Sweet, chewy chocolate chip cookies with crunchy nuts, perfect for sharing with friends and family or enjoying as a delightful treat any time of day.
Ingredients
Instructions
- Beat the shortening, brown sugar, sugar, vanilla, water, and eggs until light and fluffy.
- Mix the flour with baking soda and salt in a separate bowl.
- Blend the flour mixture into the shortening mixture.
- Stir in the chopped nuts and chocolate chips.
- Drop the dough by teaspoonfuls 2 inches apart onto a greased baking sheet.
- Bake in a preheated 375°F oven for about 10 minutes or until golden brown.
Tips & Substitutions
For a chewier cookie, consider using light brown sugar instead of white sugar. You can also substitute half of the shortening with unsalted butter for added flavor. If you prefer a nut-free version, simply omit the chopped nuts or replace them with more chocolate chips. Ensure your baking soda is fresh for the best rise in your cookies.
Serving Suggestions
These baking chip cookies are delightful on their own but pair beautifully with a glass of cold milk or a scoop of vanilla ice cream. They also make a perfect treat for parties or gatherings. For a twist, serve them alongside Janice'S Cheese Ball for a sweet and savory snack combination.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer and then transfer to a freezer bag, where they can last for up to three months. To reheat, warm them in a preheated oven at 350°F for 5-7 minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Baking Chip Cookies contains roughly 1214 calories, with 6g protein, 163g carbohydrates, and 64g fat. It is a good source of vitamin C (18% of the Daily Value), potassium (15% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain a lighter cookie, you might consider using half whole wheat flour and half all-purpose flour for a healthier option without sacrificing too much fluffiness.
What can I use instead of shortening?
If you don't have shortening on hand, you can use an equal amount of unsalted butter or margarine. This will add a rich flavor to your cookies, but be aware that the texture may differ slightly, making them a bit softer and less crisp.
How do I know when my cookies are done baking?
Cookies are typically done when they are golden brown around the edges and still slightly soft in the center. They will continue to bake on the baking sheet after being removed from the oven, so it's best to take them out just before they look fully set for a chewy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).