Update my dinner status, I'm making this tonight.
120 chefs marked this as Favorite
5 chefs marked this as Try Soon
Servings: 60 Dozen
Total Time (median): 0 : 50 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
Preparation
This recipe makes either 5 dozen normal sized cookies, or 12, 6-inch monster
sized cookies. Please follow directions appropriately to make the desired
size of cookie.
To prepare cookie sheets for baking, cover one or two cookie sheets with
foil and grease foil lightly. Now you are ready to make the dough.
In a large mixing bowl, use a wooden spoon or electric mixer to cream butter
and shortening together until well mixed. Add brown sugar and sugar, and
beat until fluffy. Add eggs, one at a time, beating well after each one.
Mix in vanilla. Using a wooden spoon, stir flour, baking soda, baking
powder and salt into creamed mixture, making sure all dry ingredients are
moistened evenly. Add chocolate chips and mix well. Wrap dough in plastic
wrap and chill for 3 hours to overnight.
When ready to bake cookies, preheat oven to 350 degrees F.
To make Monster-Sized Cookies:
Measure chilled dough in a 1/3 cup measuring cup, level at the top OR use a
large ice cream scoop to measure dough. Space dough about 3 inches apart on
the foil-covered greased cookie sheet. Flatten mounds of dough with your
palm and fingers so cookie forms a 3 to 3-1/2 inch circle. Bake cookies for
12 - 15 minutes or until they are lightly browned and centers are springy
when touched lightly. Slide foil off cookie sheets and cool cookies on the
foil for five minutes, then place them on wire racks to finish cooling.
To make 2-inch normal size cookies:
Drop chilled dough by slightly rounded teaspoonfuls (or use cookie scoop)
onto foil-covered greased cookie sheet, spacing cookies about 2 inches
apart. Bake for 8 - 10 minutes or until they are lightly browned and center
is springy to the touch. Slide foil off sheet and cool for five minutes,
then place cookies onto a wire rack to finish cooling.
When your cookies have cooled, store them in an airtight container or
baggie, at room temperature for up to one week, or store in freezer for up
to six months.
