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Thin-and-Crispy: Bake 10-12 min per batch.
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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.
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Soft-and-Cake-like Bake 9-11 minutes per batch.
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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.
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Preheat oven to 375.
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FOR BASIC OR THIN COOKIES: in a bowl beat shortening and/or butter on medium to high speed for 30 seconds.
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Add brown sugar, granulated sugar, baking soda and salt; beat until combined.
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Beat in egg or eggs and vanilla until combined.
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Beat in as much of the flour as you can with a mixer.
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With a wooden spoon, stir in remaining flour.
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Notes: If you use the beaters on your electric mixer, you can skip the wooden spoon.)
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Stir in chocolate pieces and nuts.
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Drop dough by rounded teaspoons 2-inches apart on an ungreased cookie sheet.
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Bake Basic cookies 8-10 minutes, and Thin cookies 10-12 minutes or until edges are browned.
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Cool on wire rack.
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FOR CAKELIKE COOKIES: In a bowl, beat shortening and brown sugar on medium to high speed until combined.
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Add eggs and vanilla; bean until combined.
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Combine flour, baking soda, baking powder and salt.
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Alternately add flour mixture and sour cream to shortening mixture, beating after each addition.
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With a wooden spoon, stir in chocolate pieces and nuts.
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Drop by rounded teaspoons 2 inches apart on ungreased cookie sheet.
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Bake 9-11 minutes or until edges are browned.
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Cool on wire rack.
