Yield: 72 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Eggs |
| ½ cup | Shortening |
| ½ cup | Crisco veg oil (tastes better) |
| 1½ cup | White sugar |
| ⅓ cup | Brown sugar |
| 1 teaspoon | Vanilla extract |
| 1 teaspoon | Baking soda |
| ¼ teaspoon | Baking powder (use 1/8 tsp. for dry humidity areas) |
| 3 cups | Unbleached white flour |
| 1 \N | Bag nestles mini chocolate chips |
From: sstaetz@... (Susan Loggiodice) Date: Thu, 27 Jan 94 06:31:58 GMT These cookies, when spooned correctly resemble the bite-sized cookies now out on the market - this recipe is over 5 years old and I've attempted to remember how I adapt to the humidity (yes, it counts!) in imperial measurements. (see variations for non-chocolate humans) Preheat oven 375 degrees. Whip all ingredients together except flour into a lemon-yellow color cream. (Wire whisk makes it easier) Gradually add flour 1 cup at a time until well mixed. Should resemble brownie batter. Add ½ Cup extra flour if when you pick up a small piece, leaves a lot of oil on the fingers (like over-buttered toast does). Add the chips and stir until well mixed.
With teaspoon measure, form dough balls about 1" diameter (roll in the palm of your hand for a smooth ball). Place on ungreased cookie sheet 1" apart for 8 to 10 minutes. Allow sheet to cool before placing next batch (otherwise the bottom of the cookie turns a dark brown). Makes approx. 6 dozen small cookies.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .