8 ounces Granulated sugar
12 ounces Brown sugar
1 pound Vegetable shortening
4 Eggs
2 teaspoons Vanilla extract
20 ounces All-purpose flour
2 teaspoons Baking soda
2 teaspoons Salt
8 ounces Pecans, chopped
2 pounds Chocolate chips
Yield: 50 Cookies
1. Cream the sugars and shortening in a mixer fitted with a flat paddle. Beat until light, approximately 5 minutes at medium speed.
2. Add the eggs to the creamed mixture one at a time. Add the vanilla.
3. Stir the dry ingredients together and add to the creamed mixture.
4. Stir in the pecans and chips.
5. Portion the dough using #20 scoop onto a parchment-lined sheet pan and bake at 350°F (180°C) for 10 to 12 minutes.
Notes: Method: Drop Cookie
12 ounces Brown sugar
1 pound Vegetable shortening
4 Eggs
2 teaspoons Vanilla extract
20 ounces All-purpose flour
2 teaspoons Baking soda
2 teaspoons Salt
8 ounces Pecans, chopped
2 pounds Chocolate chips
Yield: 50 Cookies
1. Cream the sugars and shortening in a mixer fitted with a flat paddle. Beat until light, approximately 5 minutes at medium speed.
2. Add the eggs to the creamed mixture one at a time. Add the vanilla.
3. Stir the dry ingredients together and add to the creamed mixture.
4. Stir in the pecans and chips.
5. Portion the dough using #20 scoop onto a parchment-lined sheet pan and bake at 350°F (180°C) for 10 to 12 minutes.
Notes: Method: Drop Cookie
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