|FLOUR,WHEAT,GENERAL PURPOSE||3-5/8 lbs||3 qts 1 cup|
|BAKING SODA||3/4 oz||1 tbsp|
|SALT||1 oz||1 tbsp|
|SHORTENING||2 lbs||1 qts 1/2 cup|
|SUGAR,BROWN,PACKED||1-1/8 lbs||3-1/2 cup|
|SUGAR,GRANULATED||1-1/2 lbs||3-1/2 cup|
|EGGS,WHOLE,FROZEN||1 lbs||1-7/8 cup|
|WATER,WARM||1 oz||2 tbsp|
|EXTRACT,VANILLA||1/2 oz||1 tbsp|
|CHOCOLATE,COOKING CHIPS,SEMISWEET||2-1/4 lbs||1 qts 2 cup|
1 Sift together flour, baking soda, and salt. Set aside for use in Step 4.
2 Cream shortening in mixer bowl at medium speed about 1 minute. Gradually add sugars; mix at medium speed 3 minutes or until
light and fluffy. Scrape down bowl.
3 Combine slightly beaten eggs and water; add gradually to creamed mixture. Blend thoroughly about 1 minute. Add vanilla. Mix
4 Add dry ingredients; mix only until ingredients are combined about 1 minute.
5 Add chocolate chips; mix on low speed about 1 minute or until evenly distributed.
6 Drop by tablespoons in rows, 4 by 6, on ungreased pans.
7 Using a convection oven, bake at 325 F. for 10 to 12 minutes or until lightly browned on high fan, open vent.
8 Loosen cookies from pans while still warm.
|266 cal||30 g||3 g||15 g||22 mg||196 mg||29 mg|