Prep 10 mins
Cook 1 hr 20 mins
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.
- 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
- Preheat oven to 375°.
- Cream shortening, sugars, eggs and vanilla until light and fluffy.
- Sift flour, baking soda and salt together; beat into creamed mixture and blend well; stir in chocolate chips.
- Drop by the teaspoonful, 2" apart, onto greased cookie sheets; bake 10-12 minutes, until golden brown; cool on wire racks.
These are crisp, buttery and very tasty with mint extract which goes well with chocolate. They weren't as "loaded with chocolate" as I hoped. I had some difficulty making the scoops very small, and they do spread more than thicker, softer cookies, so they come out more like 2.5 to 3-inchers. Nonetheless, I liked these a lot and may make them again in future.
These are great. i did do the full recipe but would suggest that if doing this you use a BIG bowl as otherwise it becomes quicker to do it in two batches. I do like salt but could not bring myself to put in 1Tablesp so reduced it to 1/2 tablsp and that was plenty for my taste.