Holiday Cookies

 

 

 

Rod Smith's

 

"Fablious Chocolate Chip Cookies"

 

Preheat oven to 375 F

 

Cream Together:

 

    2 cups vegetable shortening (If melted for easy measuring use 1 1/4 cups or a bit less)

    3 cups light brown sugar (Domino preferred)

    2 - 3 tsp. vanilla extract (the real stuff, not imitation)

 

         Note: If using whole wheat flour (see below) extra

         vanilla will be required, as much as double the base

         amount.

 

Fold In:

 

    4 well-beaten large eggs (brown preferred)

 

Sift Together:

 

    4 1/2 cups flour (up to 2 cups of this may be whole wheat; bread flour is recommended for 

the rest)

    1/2 - 1 tsp. baking soda

    1 tsp. salt (optional)

 

    Fold sifted dry ingredients into creamed mixture. Stir in at least 4 cups (24 oz.) semi-sweet chocolate chips* (use real chocolate chips, Nestle's if available; for an interesting variation use 1/3 rd white chocolate chips). Put cookies on sheet and bake for 10-15 minutes, rotating sheet halfway through for even cooking. If making larger cookies, set oven to 375 for the same baking time. The quicker baking keeps them from going flat. However, this will make them crisp instead of chewy. (Hey, I like crisp cookies!)

 

    The dough should be fairly stiff. A wet dough is normally caused by using too much shortening. If this happens, add more flour. A dough that is too dry will not hold together properly, and chips will drop out.

 

    The whole wheat flour adds both texture and taste, resulting in a slightly chewy but still crisp cookie with an almost nutty undertone. Note that too much whole wheat will overwhelm the taste of the other ingredients. Also, be sure to use fresh ingredients, especially with the whole wheat flour. Due to its higher nutritional content, whole wheat flour is generally no longer usable after three months of unrefrigerated storage.

 

    Note: This is a double batch, and produces a sizable amount of cookies. 

 

    *Rod's philosophy of chocolate chip cookies: Add all the chips the batter can hold. Then add some more.