Hi. I'm Miranda with Recipe.com. And today we're whipping up a batch of chocolate chip cookies. Now, this classic cookie is an updated version of a recipe that first appeared in the Better Homes and Gardens cookbook in 1941. So, classic indeed, it bound to be delicious. Let's get started. I have our ingredients all laid out here. We're gonna start with 2-1/2 cups of all purpose flour, 12 ounces of semi-sweet chocolate pieces. We have chips here. One cup of packed brown sugar, 2 eggs, 1/2 cup of granulated sugar, 1/2 teaspoon of baking soda, 1 teaspoon of vanilla, 1/2 cup of shortening and 1/2 cup of butter softened. So I've got a large mixing bowl here and you will want a hand mixer or some sort of electric mixer. So we're gonna start by creaming the butter. So let's put in our butter and our shortening, and we're just gonna mix this together for about 30 seconds on low to medium. Great. Now, let's add in our sugars. And it's always a good idea when you're introducing some sort of sugar or powder to, you know, a liquid or fat like this, that you introduce it slowly so it has time to absorb and it doesn't get overwhelmed. And the granulated sugar now. And the baking soda. Okay. Now, let's just scrape the sides. We always wanna make sure that we're doing that. You'll definitely have some little rogue pieces of various ingredients stuck to the side and you wanna make sure everything is combined. Let's give it one little mix more. Okay. Now, we're ready to add in the vanilla and our eggs. About another mix until it combines. This is why the hand mixer saves you, or an electric mixer. Imagine doing this by hand potentially in 1941. What strong biceps you would need. Okay. So now we're gonna start to introduce the flour. Again, we're gonna introduce that slowly and gradually. And we're gonna put in as much as we can and beat it together using the hand mixer. Okay, so this is all combined. I don't wanna over mix it. There we go, get that excess. You know that trick, right? If you're trying to get some excess go up to get out of the bowl, put it on low and it will just spin whatever you have stuck on here off. Okay, let's move this over to this side. Now, we're going to add in the chocolate for the cookies. This is also when you would add in the walnuts were you to do that version. Now, the oven behind me is preheated at 375 degrees. I am also going to do the giant version today. So my measurements for the cookie size is going to be a little bit different. If you wanted to make 60 cookies out of this, you would just do 1 rounded teaspoon. That's right, a teaspoon, not a tablespoon. And you would measure those out on this ungreased cookie sheet. You would need multiple, obviously, to make 60 cookies. However I'm going to do the giant cookies today. So I'm using a 1/4 cup dry measure, and these are gonna be awfully sticky so I'm just warning you. So, there we go. If you're doing just the rounded teaspoon, you'll wanna space those 2 inches apart. So I'm guessing I'm gonna be able to fit about eight on this cookie sheet here. So, once I'm all done, we are gonna pop these in the oven 375 degrees. For the giant cookie, it will be about, you know, 11 to 13 minutes. And then if you go with just that little size or if you're gonna make those 60 cookies, that'll be about 7 to 8 minutes. So, let's come back when they've out of the oven and classically delicious and ready to eat. Okay, so our chocolate chip cookies cooked for about 13 minutes at 375 degrees. I cooked them until they were nice and kind of golden brown around the edges as you can see. So I'm gonna let them cool before I serve them and then definitely store them in an airtight container and enjoy them for up to a week. So there you go. It was super simple, super delicious. That's how you make chocolate chip cookies. Thanks for watching. And for more great recipes and savings, visit us at Recipe.com.