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Categories:Viewed: 40 - Published at: 6 years ago
Ingredients
- 1 cup Butter Flavor Crisco
- 34 cup light brown sugar
- 34 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 eggs
- 2 14 cups white flour, sifted
- 2 cups chocolate chips
Method
- Preheat oven to 350 degrees.
- Put Crisco, brown sugar and white sugar in a large bowl.
- With a hand held or stand up mixer, combine until well blended.
- Whisk the 2 eggs in a small bowl and add to the blended Crisco/sugar mixture and combine.
- Add soda, salt and vanilla and mix again until blended.
- Add 1 cup of the sifted flour and combine until fully incorporated.
- Add 2nd cup of flour and fully mix to combine again.
- Add the last 1/4 cup if the mixture still seems "wet.
- ".
- Pour in the chocolate chips.
- DO NOT USE THE MIXER to incorporate the chocolate chips, do this by hand.
- (Consider it an upper body workout).
- This prevent the chocolate chips from being broken.
- Drop by LARGE rounded tablespoon full onto a nonstick pan.
- (I have 12 cookies/pan).
- Flatten the large "blobs" of cookie dough slightly.
- Bake for exactly 12-14 minutes.
- Take the cookies out when the edges are slightly browned and the middles seem "underdone."
- This step is important!
- Let the cookies sit on the pan for another 10 minutes.
- They will "deflate" and continue to cook to perfection.
- Remove to wax paper or foil to finish cooling.
- Continue this method until all of the dough is used.
