Carol’s Killer Chocolate Chip Cookies

Carol Dawson, LCSW

Whitehall Nursing Home

4 cups flour
1½ cups white sugar, sifted
2 teaspoons baking soda
1½ cups brown sugar
1 teaspoon salt
4 eggs
1 cup softened salted butter
2-3 teaspoons Mexican vanilla
1 cup Crisco (white) vegetable shortening
2 cups semisweet chocolate chips (12 oz. bag Nestlé‟s)
2 cups walnut halves or very large pieces

Sift flour, soda and salt together. Put aside. In large mixing bowl, place butter, shortening, sugars, eggs, vanilla and mix on low until blended, about 30 seconds, then on high for 3 minutes. Stir flour mixture in by hand with a wooden spoon. When well mixed, alternately add chips and nuts, twice, stirring well after each addition. Chill dough overnight, covered, in mixing bowl. Then on ungreased cookie sheet-do not use air-cushioned cooking sheet-I use a really old grungy cookie sheet-place scoops of dough, about 1/3 to ½ cup in size, 6 to the pan. (I find that 1/3 cup size works best as it gives you a large cookie but one that you can handle). Don‟t ball the scoops tightly or mash them down. Leave them scooped free form. Bake immediately at 375 degrees in the middle of the oven, only one pan at a time, for 10-12 minutes, until the cookies are brown about ¼ to ½ inch around the edges, but undercooked in center. Carefully transfer to baking rack to cool. Repeat baking with remaining dough, refrigerating bowl of dough between pans. Makes about 2 to 2½ dozen cookies, depending on how much dough you eat.

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