"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHOCOLATE CHIP COOKIES Recipe

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This recipe for CHOCOLATE CHIP COOKIES, by , is from The Knotts Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Knotts
Added: Wednesday, June 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup crisco shortening
1 1/4 cups firmly packed light brown sugar
2 Tablespoons milk
1 Tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
1 tsp. salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cups coarsely chopped pecan (optional)

Directions:
Directions:
Heat oven to 375 degrees. Place sheets of foil on countertop to cool cookies. Combine Crisco, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces. Drop rounded tablespoons of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time at 375 for 8 - 10 min. for chewy cookies or 11-13 minutes for crispy cookies. Do Not Overbake. cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips. Dough freezes well.

Number Of Servings:
Number Of Servings:
3 dozen
Personal Notes:
Personal Notes:
Bill, this one is for you!

 

 

 

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