Recipe by Roxygirl in Colorado
These cookies have been served for over 75 years in the quiet village of Orkney Springs, VA. We have stayed in this retreat center called Shrine Mont where people come for rest, devotion, and fellowship. A couple of things set these cookies apart: butter and shortening ensure a thick cookie, soft in the middle, with a touch of almond extract.
Top Review by KiwiGaz
Beautiful. The ones I made looked nothing like the picture but they were sooooo good. Thanks Roxygirl! Note: I used at least 1/4 cup less of each of the sugars, with the huge amount of choc chips that much sugar isn't needed. I also had less choc chips (coz I ran out) but there were still plenty in the cookies.
- 1⁄2 cup shortening
- 1⁄2 cup butter
- 3⁄4 cup white sugar
- 3⁄4 cup packed brown sugar
- 1 teaspoon vanilla
- 1⁄2 teaspoon almond extract
- 1 teaspoon baking soda
- 2 eggs
- 2 3⁄4 cups bleached all purpose flour (see note below)
- 1 teaspoon salt
- 2 cups chocolate chips (I use Ghirardelli brand)
Directions See How It's Made
- Note: The recipe initially calls for 2 1/2 cups flour, but with the added note if you want them more softer and rounder cookie to add 1/4 cup flour. I add the 1/4 cup making it 2 3/4 cups total.
- Cream shortening, butter, sugars, then eggs and vanilla and almond extracts.
- Blend dry ingredients and add to mixture.
- Stir in Chocolate chips.
- Drop by large tablespoons (I use cookie scoop) onto ungreased cookie sheet, leaving 2-inches room in between to allow cookies to spread. I press down lightly with a measuring cup to bake more uniform cookies).
- Bake at 375° for 10 minutes until lightly brown.
- Makes 2-3 dozen cookies depending on size.