| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cookies |
1 |
1/2 dozen |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Butter Flavored Crisco |
| 1 1/4 |
c |
Brown sugar, firmly packed |
| 1/2 |
c |
Malted milk powder |
| 2 |
tb |
Chocolate syrup |
| 1 |
tb |
Vanilla extract (yes 1 tb) |
| 1 |
lg |
Egg |
| 1 1/2 |
c |
Semisweet chocolate chips |
| 1 |
c |
Milk chocolate chips |
INSTRUCTIONS
Preheat oven to 350-degrees. Get out 2 cookie sheets; no need to grease
them. Mix together the flour, baking soda and salt; set aside.
In a mixing bowl, combine the shortening, brown sugar, malted milk powder,
chocolate syrup and vanilla. Beat 2 minutes, then add the egg and beat for
a second or two, until mixed.
Gradually add the flour mixture to the creamed mixture, mixing well between
additions. Stir in chocolate morsels and chips. I j used Guittard's BIG
chocolate morsels and their milk chocolate chips. BTW, these cookies are
LOADED with chocolate chips!
Shape dough into 2-inch balls. Place 6 balls of dough onto each cookie
sheet, spacing them 3 inches apart. The cookies are pretty big, not tiny
ones.
Bake for 12-14 minutes, or until golden brown. Mine took 12 minutes. Don't
over-cook them or they'll be hard as a rock.
Cool on cookie sheets for at least 2 minutes or they'll fall apart. Cool on
wire racks.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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