I have been following Eat at Home’s Ingredient Spotlight for awhile. Well, last week I forgot about it, and this week the ingredient is tomatoes. That is not bad, but my favorite ways to eat tomatoes are fresh local ones sliced or in a bacon, lettuce, and tomato sandwich. A recipe isn’t needed for either of those, so let’s have cookies.
There are many different recipes out there for chocolate chip cookies. All good, I’m sure. The most important difference in this recipe is that it makes lots of cookies. It is my “go to” recipe whenever a large batch of cookies is needed. I generally do not make these without a place to send them. These are just too tempting, especially when they are still warm.
We are taking two of our grandchildren inner tubing on the Snake and Columbia River today. Chocolate chip is my grandson’s favorite. Hence, an excuse to make these.
The recipe makes 12 dozen 2 1/2-inch cookies and calls for only one (12 oz..) package chocolate chips. A second package of chips can be added for more chips in each cookie, but my family has never complained. This is a cookie that is crisp around the edges with a softer center.
I have had the recipe for years. It came from a Christian Woman’s magazine called "Virtue" and was called Great Chocolate Chip Cookies. I obviously changed the name.
These cookies are most easily made in a stand mixer, but I have made them by hand.
Big Batch Chocolate Chip Cookies
1 c. shortening
1 c. butter or margarine
1 1/2 c. sugar
1 1/2 c. brown sugar, packed
2 t. vanilla
1 t. water
4 large eggs
4 1/2 c. flour
2 t. baking soda
1 t. salt
1 pkg. (12 oz.) chocolate chips
2 c. walnuts, chopped
In the bowl of a stand mixer combine shortening, butter, sugar and brown sugar. Cream together until well blended. Add vanilla, water, and eggs. Beat well. In another bowl, combine flour, baking soda, and salt. Mix together well. Add flour mixture to creamed mixture, mixing until well blended. Remove mixer bowl from mixer. Add chocolate chips and nuts by hand, mixing until well blended. Drop by teaspoonful onto parchment paper-lined cookie sheet. (I use a cookie scoop.) Bake at 375 degrees for 8-10 minutes. Do not over bake. Centers should be soft. Let cookies stand on baking sheet for one minute before removing to a rack to cool. Makes 12 dozen, 2 1/2-inch cookies.
Linking to Cast Party Wednesday
These Chicks Cooked