Step 1

Bring the butter to room temperature, then beat together with shortening/oil and sugars until light and fluffy – several minutes. Add in the vanilla extract (if baking from scratch) and eggs/substitute until combined.

Step 3

If baking from scratch, whisk together dry ingredients in another bowl.

Step 5

Gradually stir whisked dry ingredients (or dry mix) into the creamed sugar mixture. Add chips and nuts, if desired.

Step 7

For best results, scoop dough into a container (metal, if possible) and cover tightly. Refrigerate or freeze until very cold.

Step 9

To bake as chocolate chip cookies ...Preheat oven to 350° F (static) or 325° F (convection).

Step 11

Drop by measured tablespoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Press down on dough balls to flatten at least slightly before baking.

Step 13

Bake for 8-9 minutes, or until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks.

Step 15

Makes approximately 45 cookies.

Step 17

To bake as chocolate chip cookie bars ...Preheat oven to 375°F (static) or 350° F (convection).

Step 19

There is no need to refrigerate the dough before baking as bars, but feel free to refrigerate before baking, if you like.

Step 21

Spread the chocolate chip cookie dough into an oiled or parchment-lined pan. If you’ve already baked out a batch of cookies, you will probably only have enough dough left for an 8×8 pan, but you could use a jelly roll pan or 9×13 if you have a full batch of dough.

Step 23

Spread evenly and bake for about 20 minutes. Remember, just like baking cookies, take these out of the oven just BEFORE they look totally done. They’ll keep baking a bit longer when you remove them, and this way they’ll still be nice & chewy in the middles.