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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen 509g Recipe makes 2 dozen) |
||
| Calories 2982 | ||
| Calories from Fat 1389 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 154.3g | 237% | |
| Saturated Fat 81.4g | 407% | |
| Monounsaturated Fat 53.5g | ||
| Polyunsaturated Fat 10.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 362mg | 120% | |
| Sodium 2243mg | 93% | |
| Potassium 1169mg | 33% | |
| Total Carbohydrate 393.3g | 131% | |
| Dietary Fiber 14.6g | 58% | |
| Sugars 247.1g | ||
| Protein 31.6g | 63% | |
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Blue Ridge Mountains Chocolate Chip Cookies
2 -3 dozen
Ingredients
- 1/2 cup shortening
- 1/2 cup butter
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 teaspoon baking soda
- 2 eggs
- 2 3/4 cups bleached all purpose flour (see note below)
- 1 teaspoon salt
- 2 cups chocolate chips (I use Ghirardelli brand)
Directions
1
Note: The recipe initially calls for 2 1/2 cups flour, but with the added note if you want them more softer and rounder cookie to add 1/4 cup flour. I add the 1/4 cup making it 2 3/4 cups total.2
Cream shortening, butter, sugars, then eggs and vanilla and almond extracts.3
Blend dry ingredients and add to mixture.4
Stir in Chocolate chips.5
Drop by large tablespoons (I use cookie scoop) onto ungreased cookie sheet, leaving 2-inches room in between to allow cookies to spread. I press down lightly with a measuring cup to bake more uniform cookies).6
Bake at 375° for 10 minutes until lightly brown.7
Makes 2-3 dozen cookies depending on size.
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- Course > Desserts > Cookies & Brownies > Drop
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Occasion > Gifts
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: FiggyDuff
On Jul 22, 2008
WOW Loved this recipe ! simple to follow my 6 year old twins helped with the measuring!!
From: Marz
On Feb 12, 2006
The taste and texture of this cookie is truly one of the best chocolate chip cookies I have made. It is a cookie that holds its shape (doesn't spread) and is chewy and thick. I followed the recipe exactly, but I did line the cookie sheet with parchment paper to prevent even more spreading. The vanilla and almond extracts combo pushes this cookie to the top of my list. When you bite into the cookie it is crunchy on the outside and chewy inside. I will certainly make this again and again! Thanks Roxygirl in Colorado for a keeper!
From: podapo
On Oct 30, 2006
These are really amazingly good CC cookies. I made as stated, didn't change a thing. I actually got a little over 4 doz. 2 1/2 inch cookies. Recipe was right on. I also used the extra 1/4 cup flour. I then asked my biggest critic ( 7 year old Grandson) and he said, "they are crunchy on the outside, but chewy in the middle", kinda blew me away. BUT THAT is the kind of CC cookie I've been looking for. Hubby downed 5 of them faster then they could cool. Will add this to my favorites book. Thank you for sharing.
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