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| Soft Chocolate Cookies |
2 cups brown sugar
1 1 / 2 cups white sugar
2 cups Crisco all vegetable (non-hydrogenated)
4 eggs
4 cups flour
2 c. Tea. yeast
2 c. Tea. baking soda
2 c. Tea. salt
2 c. Tea. Pure Vanilla
3 / 4 cup chopped nuts (pecans, walnuts, etc.)
2 cups chocolate chips
Combine all dry ingredients in a large bowl and mix well.
Method
Beat eggs until light in color. Add all ingredients except nuts and chips in a bowl and mix until blended (about 1 minute). Stir in nuts and chips.
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| Soft Chocolate Cookies |
Place on a parchment lined cookie sheet by tablespoonfuls and cook in a preheated 350 ° F for 10-12 minutes, remove from oven when they seem to be cooked, just as the edges are lightly browned.
Chefs Note: It is important not to burn, so keep an eye on them during the final minutes and do not go the timer for the cookies of different cooking times and oven sizes more or less affect outcomes.
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| Soft Chocolate Cookies |
Replacement therapy: Butter can be replaced, in whole or in part, Crisco, but this causes cookies to spread and to be sharp to soft.
Yield: About 40 large cookies
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