| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cookies |
16 |
Servings |
INGREDIENTS
|
|
-Jo Ferry cmsj69b |
| 1/2 |
c |
Shortening |
| 1 |
c |
Brown sugar; packed |
| 1 |
|
Egg |
| 1/2 |
c |
Sour cream |
| 1 1/2 |
ts |
Vanilla |
| 3 |
c |
Chocolate chips; divided |
| 1 3/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Walnuts; chopped |
INSTRUCTIONS
Heat oven to 350. Cream shortening with sugar. Mix
in egg, sour cream, vanilla. Melt 1 1/2 cups chocolate
chips and blend with creamed mixture. Stir flour with
salt, baking powder, baking soda. Add dry ingredients
to creamed mixture, stirring until smooth. Fold in
nuts and remaining chocolate chips. Chill dough 1/2
hour. For giant cookies, use ice cream scoop or 1/4
cup dough for each cookie. Place on 3 greased baking
sheets. Flatten slightly to 3 inches. Bake for 10 to
12 minutes or unti still slightly soft in the center.
Makes 16 giant cookies.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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