A few weeks after going to see Grandma, my son had his turn at school to take in a treat for the class. He requested these chocolate chip cookies. I was nervous, but I was ready to give it another shot solo. Thankfully, and much to my surprise, they turned out perfectly! He came home with an empty cookie container so I assume that means all the kids really liked them. I am so grateful I finally mastered this recipe once and for all! Check out what they are saying about this recipe over at Group Recipes:
“Everybody who tries these loves them. Slight bit of extra effort than the norm, but worth it.”
I’ll do whatever I have to in order to achieve the perfect chocolate chip cookie… and it’s in this recipe!
Ingredients
7.5 cups SIFTED (don’t skip this step) white bread flour
2.5 tsp. baking soda
2 tsp. Morton salt
2 cups vegetable shortening
4 cups Domino white sugar
1/3 cup molasses
2 tsp. vanilla extract
6 eggs
1 egg yolk
4 cups Nestle Toll House chocolate chips
Instructions
Preheat oven to 375 degrees
Mix white sugar and molasses with a beater
Cream sugar, shortening and vanilla together
Blend and add 1 egg at time
Sift and blend dry ingredients (except chips) together
Incorporate dry and wet mixture together
Mix in chocolate chips (and/or nuts if you prefer)
Place approximately 7-9 gram sized balls (or 1.25 inch diameter) of dough on parchment paper lined baking pan.
Bake 9-11 minutes until slightly browned on top.
Slide cookies and parchment paper off hot pan immediately after cooking.
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Quick Tip: Keep in an air-tight container to keep these fresh.
Thanks again to Group Recipes for this lip-smacking good recipe.
