Yield: 72 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Brown sugar; packed |
| ½ cup | Granulated sugar |
| ½ cup | Shortening |
| ½ cup | Butter; softened |
| 2 larges | Eggs |
| 1½ teaspoon | Vanilla extract |
| 2½ cup | All-purpose flour |
| ½ teaspoon | Salt |
| 1 teaspoon | Baking soda |
| 12 ounces | Chocolate chips |
| 1 cup | Pecans; chopped |
Guidance After procurement actions, de-containerize 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 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 liaison among inputs until well-coordinated. Associate key chocolate and nut subsystems and execute stirring operations. Within this time frame, take action to prepare the heating environment by manually setting the oven baking unit by hand to a temperature of 375 degrees Fahrenheit (190 degrees Celsius). Drop mixture in an ongoing fashion from a teaspoon implement 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 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.
Output: Six dozen official government chocolate chip cookie units.
Recipe by: Known, but unnamed Government Engineer Posted to TNT Recipes Digest by mollywalsh@... (Molly Walsh) on Apr 7, 1998