Chocolate chip cookie mix
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | cups | Unbleached flour |
| 4 | teaspoons | Baking soda |
| 2 | teaspoons | Salt |
| 3 | cups | Firm packed dark brown |
| Sugar | ||
| 3 | cups | Granulated sugar |
| 4 | cups | Buter flavor veg. |
| Shortening | ||
| 4 | cups | Chopped pecans |
| 4 | 12-oz bags semi-sweet real | |
| Chocolate chips | ||
| * be sure to use fresh | ||
| Nuts* | ||
Directions
Combine flour, baking soda, salt and both sugars in very large bowl.
Mix in the shortening with your fingers. Stir in the chips and nuts.
Store whole mix in airtight container in a cool dry place for up to six months. For longer storage refrigerate or freeze. **I package the mix in individual zip-lock bags. TO MAKE THE COOKIES: Stir the mix to distribute the nuts and chips and then, measure seven level cups of the mix into a large bowl. (* spoon in and level, do not pack) Stir to distribute the nuts and chips. Add two large eggs that have been lightly beaten and 2 teaspoons of vanilla extract. Blend well. This creates a heavy batter, but don't worry it will work. Drop the batter by tablespoonfuls on buttered baking sheets. Bake in preheated 375 oven for 10 - 12 minutes. Cool slightly on sheets and then transfer to an airtight container. One batch makes about 2 dozen cookies.
Recipe By :