Thick And Chewy Chocolate Chip Cooies
From Jonastenbent45 8 years ago
- 30 minutes to make
- Serves about 8 dozen
I always loved the chocolate chip cookies my grandmother used to make. They were thick and slightly chewy with a slight bit of saltiness. I found out quickly the tollhouse recipe yielded crispy flat disks that I despised. Read more Since my grandmother passed some time ago, I had to heavily tweak the chip recipe on the back of the bag to get what I remembered. Everybody who tries these loves them. Slight bit of extra effort than the norm, but worth it. See less
Ingredients
- 7.5 cups SIFTED (don't skip this step) white bread flour shopping list
- 2.5 tsp. baking soda shopping list
- 2 tsp. salt shopping list
- 2 cups vegetable shortening shopping list
- 4 cups white sugar shopping list
- 1/3 cup molasses shopping list
- 2 tsp. vanilla extract shopping list
- 6 eggs shopping list
- 1 egg yolk shopping list
- 4 cups chocolate chips shopping list
How to make it
- 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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