Cookies, chocolate chip, bureaucrat's, guide to

Yield: 1 Servings

Measure Ingredient
1 cup Brown sugar, packed
½ cup Sugar, granualated
½ cup Butter, softened
½ cup Shortening
2 \N Eggs
1½ teaspoon Vanilla extract
2½ cup Flour, all-purpose
1 teaspoon Soda, baking
½ teaspoon Salt
12 ounces Chocolate pieces, semi-sweet
1 cup Pecans, chopped




1.) 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. Coordinate the interface of eggs and vanilla, avoiding an overrun scenario to the bes of your skills and abilities.

2.) 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 liaison among inputs until well-coordinated. Associate key chocolate and nut subsystems and execute stirring operations.

3.) Within this time frame, take action to prepare the heating environment for throughput by manually setting the baking unit (by hand) to a temperature of 375 degrees =F8F (190 degrees C). Drop mixture in an ongoing fashion from a teaspoon type instrument in an ongoing fashion onto an ungreased cookie sheet at intervals sufficient enough apart to permit total and permanent separationof throughputs to the maximum extent practicable under operating conditions.

4.) Position cookie sheet in bake situation and surveil for 8 to 10 minutes or until cooking action terminates. 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.


Six dozen official government chocolate chip cookie units.

Posted to MM-Recipes Digest V4 #150 by "John Weber" <hdbrer@...> on May 30, 97

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