Ingredients
1/2 cup butter, softened
1/2 cup shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 cups semisweet chocolate pieces
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preheat oven to 375. In a large bowl, combine butter and shortening; beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, baking soda, and salt; beat until mixture is combined. Add eggs and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the chocolate pieces and walnuts. Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 10-12 minutes or until lightly browned. Transfer to wire rack; let cool. To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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Science-driven American baking — cookies, pies, cakes with precision
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Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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