24 ounces brown sugar
1 pound granulated sugar
2 pounds shortening
1 pound eggs (about 9 total), beaten
1 1/2 tablespoons vanilla
40 ounces all-purpose flour
4 teaspoons baking soda
4 teaspoons salt
76 ounces semisweet chocolate chunks
1 pound nuts, chopped
Yield: 5 dozen
1. Cream sugars and shortening on medium speed for 5 minutes using flat beater.
2. Add eggs and vanilla to creamed mixture.
3. Combine dry ingredients and add to creamed mixture. Mix thoroughly.
4. Add chocolate and nuts.
5. Portion with No. 20 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
6. Flatten slightly.
Notes: These cookies are best when served the same day they are baked.
7. Bake at 350°F for 10-12 minutes.
1 pound granulated sugar
2 pounds shortening
1 pound eggs (about 9 total), beaten
1 1/2 tablespoons vanilla
40 ounces all-purpose flour
4 teaspoons baking soda
4 teaspoons salt
76 ounces semisweet chocolate chunks
1 pound nuts, chopped
Yield: 5 dozen
1. Cream sugars and shortening on medium speed for 5 minutes using flat beater.
2. Add eggs and vanilla to creamed mixture.
3. Combine dry ingredients and add to creamed mixture. Mix thoroughly.
4. Add chocolate and nuts.
5. Portion with No. 20 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
6. Flatten slightly.
Notes: These cookies are best when served the same day they are baked.
7. Bake at 350°F for 10-12 minutes.
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