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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 50 |
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If you like big, soft, chewey cookies, look elsewhere. These are 2 crisp golden cookies loaded with chocolate. The recipe may be halved easily, but why go through the whole cookie-making process twice, when they freeze so well? Actually, I believe they taste best straight out of the freezer. Cook time is for baking 1 1/2 dozen cookies at a time. Ingredients:
2 cups shortening |
2 cups sugar |
1 cup brown sugar |
4 large eggs |
4 teaspoons vanilla |
4 cups flour |
2 teaspoons baking soda |
1 tablespoon salt |
24 ounces chocolate chips |
Directions:
1. Preheat oven to 375°.
2. Cream shortening, sugars, eggs and vanilla until light and fluffy.
3. Sift flour, baking soda and salt together; beat into creamed mixture and blend well; stir in chocolate chips.
4. Drop by the teaspoonful, 2 apart, onto greased cookie sheets; bake 10-12 minutes, until golden brown; cool on wire racks.
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