Chocolate Chip Cookies (BHG)

½ cup shortening

½ cup butter

1 cup packed brown sugar

½ cup granulated sugar

½ tsp baking soda

2 eggs

1 tsp vanilla

2 ½ cups all-purpose flour

1 12-ounce package (2 cups) semisweet chocolate pieces

2 ½ cups chopped walnuts, pecans, or hazelnuts (optional)

PREHEAT oven to 375 °F.
Beat shortening and butter with an electric mixer on high speed for 30 seconds.
Add brown sugar, granulated sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally.
Beat in eggs and vanilla until combined.
Beat in the flour.
Stir in chocolate pieces and, if desired, nuts. May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in a 375 °F oven for 8-10 min or until edges are lightly browned. Transfer cookies to a wire rack; cool. Makes about 60 cookies.

Variation Giant Chocolate Chip Cookies: Prepare as directed, except use a ¼-cup dry measure or scoop to drop mounds of dough about 4 inches apart onto an ungreased cookie sheet. Bake in a 375 °F oven for 11-13 min or until edges are lightly browned. Makes about 20 cookies.
Variation Macadamia Nut and White Chocolate Cookies: Prepare as directed, except substitute chopped white baking bars or white chocolate baking squares for the semisweet chocolate pieces. Stir in one 3-1/2-ounce jar macadamia nuts, chopped, with the chopped white baking bars or squares.
Variation Chocolate Chip Cookie Bars: Prepare as directed, except press dough into an ungreased 15x10x1-inch baking pan. Bake in a 375 °F oven for 15-20 min or until golden. Cool in pan on a wire rack. Cut into bars. Makes 48 bars.