CRISP CHOCOLATE COOKIES

Ingredients

Ingredient Weight Measure Issue
SHORTENING 3-1/8 lbs 1 qts 3 cup
EGGS,WHOLE,FROZEN,BEATEN,ROOM TEMPERATURE 1-3/4 lbs 3-1/4 cup
WATER 4-1/8 oz 1/2 cup
SUGAR,GRANULATED 5-3/4 lbs 3 qts 1 cup
SALT 1 oz 1 tbsp
BAKING POWDER 1-1/3 oz 2-2/3 tbsp
COCOA 12-1/8 oz 1 qts
FLOUR,WHEAT,GENERAL PURPOSE 5-1/2 lbs 1 gal 1 qts

Method

1 Place ingredients in mixer bowl in order listed. Mix at low speed 1 to 2 minutes or until thoroughly blended. Scrape down bowl
once during mixing.
2 Divide dough into 1 pound 10 ounce pieces. Form into rolls 2 inches thick. Wrap in waxed paper and chill at least 3 hours.
3 Slice each roll into 20 pieces. Place in rows, 5 by 7, on ungreased pans.
4 Bake about 10 minutes or until done in 350 F. oven.
5 Loosen cookies from pans while still warm.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
338 cal 47 g 4 g 16 g 34 mg 167 mg 35 mg

Portion

2 Cookies

Yield

100


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