a bureaucrat's guide to chocolate chip cookies

Categories
Cake/cookie
Chocolate
Yield
6 dozen
MeasureIngredient
1 cup Sugar, brown
½ cup Sugar, white
½ cup Butter; softened
½ cup Shortening
Eggs
1½ teaspoon Vanilla
2½ cup Flour
1 teaspoon Baking soda
½ teaspoon Salt
12 ounces Semi-sweet chocolate pieces
1 cup Walnuts or pecans; chopped
  Special to the Washington Post
  by Susan E. Russ

INPUTS

GUIDANCE:

After procurement actions, decontainerize inputs. Perform measurement tasks on a case-by-case basis. In a mixing type bowl, impact heavily on brown sugar, granulated sugar, softened butter and shortening.

Coordi- nate the interface of eggs and vanilla, avoiding an overrun scenario to the best of your skills and abilities.

At this point in time, leverage flour, baking soda and salt into a bowl and aggregate. Equalize with prior mixture and develop intense and continuous liasion among inputs until well-coordinated. Associate key chocolate and nut subsyststems and execute stirring operations.

Within this time frame, take action to prepare the heating environment for throughput by manually setting the oven baking unit by hand to a temperature or 375 degrees Fahrenheit (190 degrees Celsius). Drop mixture in an ongoing fashion from a teaspoon onto an ungreased cookie sheet at intervals sufficient enough apart to permit total and permanent separation of throughputs to the maximum extent practicable under operating conditions.

Position cookie sheet in a bake situation and surveil for 8 to 10 minutes. Initiate coordination of outputs within the cooling rack function. Containerize, wrap in red tape and disseminate to authorized staff personnel on a timely and expeditious basis.

Total Lead Time: 35 minutes.

OUTPUT:

Six dozen official government chocolate-chip cookie units.

Submitted By SAM WARING On 07-30-95

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