Thursday, May 8, 2014
Big Batch of Good, Soft Chocolate Chip Cookies
Measure 4 ¼ heaping cups white flour into a large bowl. Sift.
With electric mixer, beat 1 ½ cups butter flavor Crisco with 3 Tblsp water until very smooth and creamy. Thoroughly beat in 1 ½ cup EACH of brown sugar and white sugar. Beat in 2 tsp vanilla and 3 large eggs. Turn off mixer and set it aside.
Hold the sifter over the egg-sugar-shortening mixture and measure 2 cups of the sifted flour into the sifter. Add 2 tsp baking powder and ½ tsp salt. Sift. Add 2 and ¼ cups of the sifted flour into the sifter and sift into the dough. Using a WOODEN SPOON, not the electric mixer, stir the dry ingredients into the wet. When thoroughly mixed, fold in 12 ounces EACH of semi sweet dark chocolate chips and white chocolate chips and 1 cup chopped pecans (pecans, as always, are optional).
Drop by rounded teaspoons (I use the small Pampered Chef cookie scooper) onto ungreased baking sheet and bake for 11-13 minutes – watch carefully, as oven temps can vary. Remove and cool on parchment paper or waxed paper.
To store: a glass jar with a tight fitting lid works best – ask your local deli to save you a one-gallon size jar that they buy their pickles and olives in. Place the crust from a loaf of bread toward the bottom of the jar, standing it on its end. Fill with cookies after they've cooled.