Chocolate Chippers
"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."
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Yields:
-
12 dozen cookies
- Serves:
- 144
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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
