Chocolate Chip Cookies

Adapted from “Better Homes and Gardens Old-Fashioned Home Baking”. This recipe is double the original - because they are that good.
A lifetime ago, when I was in college, and did such things, I would add “pot, the size of 2 thumbs - well crumbled” and subtract 1/4 cup of the four. The overall effect was not bad. But not as good as Nettie’s Chocolate Chip and Green Cookies - which I will one day get you the recipe for.


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imperial or metric measurements


1 cup250 ml shortening/lard
1 cup250 ml butter/margarine
5 cups1 1/4 litre white/whole wheat flour
2 cups500 ml packed brown sugar
1 cup250 ml white sugar
4 eggs
2 tsp10 ml vanilla
1 tsp5 ml baking soda
2 - 12 oz340 g packages/4 cups1 litre semisweet chocolate pieces/candy-coated milk chocolate pieces
2 cups500 ml chopped pecans/walnuts/hazelnuts

ADD shortening and butter to a very large bowl. ALLOW to reach room temperature (it takes about 1/2 an hour on the counter or about 40 seconds in the microwave.)
BEAT shortening and butter until softened.
ADD about ½ of the flour and MIX.
ADD sugars, eggs, vanilla and baking soda and MIX well.
ADD remaining flour, chocolate and nuts.
PREHEAT oven to
375F190C.
LINE cookie sheet with parchment paper.
DROP dough from a rounded teaspoon
1 "2 cm apart onto cookie sheet.
BAKE at
375F190C for 10 – 12 minutes, until edges are lightly browned.
REMOVE from the cookie sheet and COOL on a wire rack.


Notes:
Makes about 4 dozen cookies. The original recipe was ½ this one, but that was never enough!

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