Chocolate Chip Cookie Recipe

As promised, here's the recipe for Bob =TThealer's favorite cookies!!

I really hope you like them!

The deviation without the recipe, that I uploaded on 11/27/08 [link] will now be moved to scraps so that you will know where to look, if you want just the image, without the recipe

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Alice's Nearly Famous Chocolate Chip Cookies

2/3 cup vegetable shortening (Crisco)
4 sticks (1 pound) 60% vegetable oil spread (Imperial or Parkay margarine)
2 cups fine granulated white cane sugar
2 cups firmly packed dark brown cane sugar
4 jumbo eggs
3 Tablespoons imitation vanilla extract
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7 cups all-purpose bleached white wheat flour
2 teaspoons baking soda
2 teaspoons fine granulated table salt
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12 ounce package of semi-sweet chocolate baking chips
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Preheat oven to 375 degrees fahrenheit (190 degrees celsius)

In an extra large mixing bowl (this makes a lot of dough!) cream shortening, margarine, sugars, eggs, and vanilla extract thoroughly, with electric mixer.

In another large bowl, measure & blend the dry ingredients (flour, soda & salt).

Add dry ingredients, a few cups at a time, to the wet ingredients in the extra large bowl, mixing on low at first (so that you don't start a flour shower! ) then on medium, until completely mixed.
This is a very stiff dough, and by the time you add the final dry ingredients, you may need to turn the mixer up on high, in order to complete the blending.

When all the dry ingredients have been added, and the mixture is completely blended, add the entire bag of chocolate chips and stir through the batter with an extra large spoon.

If you cook the cookies immediately, they will be okay and taste good.... but, they really are better, if you let the dough chill overnight in the refrigerator before cooking.

Drop by generous teaspoonfuls (distributing chocolate chips evenly, as you go)
onto ungreased aluminum foil lined airbake type baking sheets, and bake for 10-14 minutes, depending upon just how crisp you like your cookies.
Once you cook the first batch, you can get a "feel" for how long you desire to cook them

For my international friends there are easy to use conversion charts available on the web, for converting cup measurements to grams

Unused dough can be kept in refrigerator for up to a week, if kept in a Gladware type container, with an airtight lid.

Store cookies in airtight containers or ziplock type bags, to keep them fresh!

These cookies keep well and ship well so they make great additions to holiday gift tins