3.Add sugars, egg, vanilla, and
butter. With wooden spoon, or portable
electric mixer at medium speed, beat until smooth and well combined – about 1
minute.
4.Stir in nuts and chocolate pieces.
5.Drop by teaspoonfuls, 2 inches apart,
onto ungreased cookie sheets.
6.Bake 10 to 12 minutes, or until
golden.
7.Remove to wire rack; cool.
Chocolate
Chip Cookies were made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe
was taken from McCall CookBook, the chapter on “Drop Cookies”, page 170 an
edition of between 1950 – 1960s.