We don’t take baking lightly in my house. Everything I make is from scratch, and I am a stickler for getting it right. I’ve never been a fan of chocolate chip cookies, but they are my husband’s favorite. And when our cat passed away a few months ago a wonderful friend brought us these cookies to cheer us up. They were sinfully delicious, and I couldn’t help but eat one…or three!
Not only were they both crispy on the outside and soft on the inside, but they had a lovely butter flavor with just a hint of almond. And they contained my favorite, walnuts! It’s hard to make a chocolate chip cookie taste distinct, but these truly are different and so decadent.
When I asked Amy for the recipe she said it was passed down from her Grandma Wylie, so I begged her to let me share it. Thank you Amy for this scrumptious treat, and thanks to Grandma Wylie for your amazing cookie recipe! There’s nothing better on a hot summer day than some cookies and milk! I hope you enjoy these cookies as much as we do!
- 1 1/2 cups butter flavored shortening
- 1/2 cup unsalted butter
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar (packed)
- 3 eggs
- 3 teaspoons vanilla
- 1/2 teaspoon almond extract (or to your liking!)
- 4 1/2 cups sifted flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 18 oz package big semi-sweet chocolate chips
- (optional) 1/2 cup chopped walnuts
- Mix the shortening, butter, sugar, eggs and vanilla.
- Then sift the flour with the baking soda and salt.
- Add the flour mixture to the sugar mixture.
- Next stir in chocolate chips and walnuts.
- Drop rounded tablespoons on greased cookie sheets.
- Bake at 375 degrees for 8-10 minutes.
- Let cool on cookie sheet for a minute or two before transferring to racks to cool.
- I usually cut this recipe in half for just my family, but great serving size though for big parties!