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Nutrition Facts
Serving Size 1 (42g) Recipe makes 24 servings
Calories 247
Calories from Fat 115		(46%)
Amount Per Serving		%DV
	Total Fat 12.9g	19%
	Saturated Fat 6.1g	30%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 27mg		9%
Sodium 186mg		7%
Potassium 97mg		2%
Total Carbohydrate 32.8g		10%
	Dietary Fiber 1.2g	4%
	Sugars 20.6g
Protein 2.6g		5%
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Blue Ridge Mountains Chocolate Chip Cookies

Recipe #117317 | 30 min | 10 min prep | add private note

⁽¹³⁵⁾ RATE IT NOW Print Recipe

By: Roxygirl in Colorado
Apr 15, 2005

These cookies have been served for over 75 years in the quiet village of Orkney Springs, VA. We have stayed in this retreat center called Shrine Mont where people come for rest, devotion, and fellowship. A couple of things set these cookies apart: butter and shortening ensure a thick cookie, soft in the middle, with a touch of almond extract.

SERVES 24 , 2 -3 dozen (change servings and units)

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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Featured Reviews for This Recipe

From: kbe_canada

On Nov 6, 2009

Admittedly, I've only just had the first one out of the oven...but, as I suspected, I'm not too keen on the shortening. Perhaps, butter flavored shortening would be better for me. I stuck to the 2 1/2 cups of flour because I don't like an extremely thick cookie. Took them out barely brown on the edges. Good texture, nice shape...I need butter though!

0 people found this review helpful

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From: Chef #492287

On Nov 2, 2009

These are great! I used 1 cup white flour and 1 3/4 whole wheat flour and it worked well. I had a bag of trail mix with peanuts, m&m's and raisins and I used that in place of chocolate chips and they were great. My 20 yr old son couldn't stop eating them Thanks for an excellent recipe!

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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!

20 people found this review helpful

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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.

16 people found this review helpful

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