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Add a photoServings: 5
Ingredients
- 1/2 c. Butter or possibly Margarine -- room temperature
- 1/4 c. Vegetable Shortening -- room temperature
- 2 tsp Vanilla
- 1/2 c. Brown Sugar -- packed
- 1/2 c. Sugar
- 2 x Large eggs
- 1 1/2 c. Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Pwdr
- 1/2 tsp Salt
- 2 c. Chocolate Chips
Directions
- This recipe makes either 5 dozen normal sized cookies, or possibly 12, 6 inch monster sized cookies. Please follow directions appropriately to make the desired size of cookie.
- To prepare cookie sheets for baking, cover one or possibly two cookie sheets with foil and grease foil lightly. Now you are ready to make the dough.
- In a large mixing bowl, use a wooden spoon or possibly electric mixer to cream butter and shortening together till well mixed. Add in brown sugar and sugar, and beat till fluffy. Add in Large eggs, one at a time, beating well after each one.
- Fold in vanilla. Using a wooden spoon, stir flour, baking soda, baking pwdr and salt into creamed mix, making sure all dry ingredients are moistened proportionately. Add in chocolate chips and mix well. Wrap dough in plastic wrap and refrigeratefor 3 hrs to overnight.
- When ready to bake cookies, preheat oven to 350 degrees F.
- To make Monster-Sized Cookies:Measure chilled dough in a 1/3 c. measuring c., level at the top Or possibly use a large ice cream scoop to measure dough. Space dough about 3 inches apart on the foil-covered greased cookie sheet. Flatten mounds of dough with your palm and fingers so cookie forms a 3 to 3 1/2 inch circle. Bake cookies for 12 - 15 min or possibly till they are lightly browned and centers are springy when touched lightly. Slide foil off cookie sheets and cold cookies on the foil for five min, then place them on wire racks to finish cooling.
- To make 2 inch normal size cookies:Drop chilled dough by slightly rounded teaspoonfuls (or possibly use cookie scoop)
- onto foil-covered greased cookie sheet, spacing cookies about 2 inches apart. Bake for 8 - 10 min or possibly till they are lightly browned and center is springy to the touch. Slide foil off sheet and cold for five min, then place cookies onto a wire rack to finish cooling.
- When your cookies have cooled, store them in an airtight container or possibly baggie, at room temperature for up to one week, or possibly store in freezer for up to six months. Real Food 4 Real People
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 5 servings | |
| Calories 943 | |
| Calories from Fat 453 | 48% |
| Total Fat 50.92g | 64% |
| Saturated Fat 27.15g | 109% |
| Trans Fat 3.43g | |
| Cholesterol 148mg | 49% |
| Sodium 703mg | 29% |
| Potassium 354mg | 10% |
| Total Carbs 110.49g | 29% |
| Dietary Fiber 3.3g | 11% |
| Sugars 76.41g | 51% |
| Protein 11.71g | 19% |
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