Best Basic Chocolate Chip Cookies

Directions

1. 1
   Thin-and-Crispy: Bake 10-12 min per batch.
2. 2
   1 cup butter, 3/4 cup packed brown sugar, 3/4 cup granulated sugar, 1/2 tsp baking soda, 1/4 tsp salt, 1 egg, 1 tsp vanilla, 2 cup all-purpose flour, 1 1/2 cups semisweet chocolate pieces, 1 cup chopped walnuts or pecans.
3. 3
   Soft-and-Cake-like Bake 9-11 minutes per batch.
4. 4
   1/2 cup shortening, 1 1/2 cup packed brown sugar, 2 slightly beaten eggs, 1 tsp vanilla, 2 1/2 cup all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 8 oz sour cream, 1 1/2 cup semisweet chocolate pieces, 1 cup chopped walnuts or pecans.
5. 5
   Preheat oven to 375.
6. 6
   FOR BASIC OR THIN COOKIES: in a bowl beat shortening and/or butter on medium to high speed for 30 seconds.
7. 7
   Add brown sugar, granulated sugar, baking soda and salt; beat until combined.
8. 8
   Beat in egg or eggs and vanilla until combined.
9. 9
   Beat in as much of the flour as you can with a mixer.
10. 10
    With a wooden spoon, stir in remaining flour.
11. 11
    Notes: If you use the beaters on your electric mixer, you can skip the wooden spoon.)
12. 12
    Stir in chocolate pieces and nuts.
13. 13
    Drop dough by rounded teaspoons 2-inches apart on an ungreased cookie sheet.
14. 14
    Bake Basic cookies 8-10 minutes, and Thin cookies 10-12 minutes or until edges are browned.
15. 15
    Cool on wire rack.
16. 16
    FOR CAKELIKE COOKIES: In a bowl, beat shortening and brown sugar on medium to high speed until combined.
17. 17
    Add eggs and vanilla; bean until combined.
18. 18
    Combine flour, baking soda, baking powder and salt.
19. 19
    Alternately add flour mixture and sour cream to shortening mixture, beating after each addition.
20. 20
    With a wooden spoon, stir in chocolate pieces and nuts.
21. 21
    Drop by rounded teaspoons 2 inches apart on ungreased cookie sheet.
22. 22
    Bake 9-11 minutes or until edges are browned.
23. 23
    Cool on wire rack.