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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Judes Chocolate Chip Cookies Recipe

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This recipe for Judes Chocolate Chip Cookies is from The Birkmeier Family Favorites Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C butter flavored Crisco
1 C butter (2 sticks), softened on counter
1½ C white sugar
1½ C brown sugar
4 eggs
2 t vanilla
2 t salt
2 t baking soda
5 C unbleached flour
4 C semi-sweet chocolate chips
1-2 C broken pecans or walnuts, if desired
Directions:
Directions:
Cream shortening, butter and sugars. Add eggs and vanilla and blend. Add salt, baking soda, and flour a bit at time. Mix well. Fold in chips and nuts

Preheat oven to 375º

Drop heaping tablespoonful onto baking stone, or metal pan lined with Silpat
Bake 8-10min, until SLIGHTLY lite brown on edges. Cookies will be soft, a bit gooey, and may run into each other. As soon as removed from oven, use spatula to "scrunch" cookie together, and separate from each other. They will look a bit "wrinkled up", but this will keep them from being flat and crispy once cooled. Let cool for only a few minutes, until set and able to be removed from pain without falling apart. Place cookies on paper bag opened on counter to fully cool. Leaving them on pan to fully cool will result in them cooking more, and they will become crispy or too hard. (I prefer soft, chewy with crispy around edges!)
Number Of Servings:
Number Of Servings:
About 6 baking sheets of 12-16each (~75cookies)
Preparation Time:
Preparation Time:
~2hrs
Personal Notes:
Personal Notes:
Let them cool for an hour or so on counter. Pack them immediately into gallon size ziplock bags ~21-24 each, and store in freezer. They will last several weeks in freezer, and taste fresh baked when you remove from freezer.

 

 

 

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