| 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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