JUMBO
VANILLA AND MILK-CHOCOLATE CHIP COOKIES
Loretta Frances Ichord
Copyright©2002
All rights reserved
Makes 12 Cookies
This recipe will be easy to prepare at home or in the classroom.
As it gets
cooler, the cookie sheets come out and the baking begins!
So get the milk and feast on these tender, rich cookies.
When anyone tries these cookies, they want the recipe. So here you go!
INGREDIENTS:
1 cup vegetable shortening
˝
cup sugar
1
cup firmly packed light brown sugar
1-teaspoon
vanilla extract
2
eggs
2
cups unbleached flour plus 3 level tablespoons
1-teaspoon
baking soda
˝
teaspoon salt
˝
of an 11.5-ounce bag of large milk chocolate chips
˝
of an 11.5-ounce bag of vanilla chips
cooking
spray
EQUIPMENT:
wooden
spoon
large
mixing bowl
ice
cream scoop
2
cookie sheets
spatula
potholder
4 large wire racks
- Preheat oven to 350 degrees.
- Cream two sugars, shortening, and vanilla until light and fluffy.
- Add
eggs and beat with wooden spoon.
- Add
flour, baking soda, and salt to mixture.
- Add
both kinds of chips and mix well.
- Lightly
spray cookie sheets.
- Using
ice cream scoop, take out a large scoop of cookie dough and place on
cookie sheet. Put six large cookie mounds on each sheet.
- Bake
one sheet at a time in oven at 350 degrees for ten minutes. Lower to
325 degrees and continue baking for another 5 –10 minutes. Check
often.
- Take
cookies out with potholder when still soft and a light brown in color.
Use spatula to carefully remove cookies off the sheets and onto the
wire racks.
- Great
eaten after cookies have set. Store leftover cookies covered in
airtight container.