ST. BENEDICT'S CHOCOLATE CHIP COOKIES
I had the wonderful experience of going to an all-women's Catholic college. The Benedictine sisters fed us very well, and this is the recipe for their famous chocolate chip cookies. It is a soft, shortening-based cookie with a "sinful" amount of chocolate chips. I have been making this recipe for 25 years now, and I've only made a few changes to "modernize" it. For example, I use only non-hydrogenated vegetable shortening with zero trans fat. And I do not mix these by hand anymore. By the time all the chocolate chips go in it is a very stiff dough, so I do it all in my big kitchen-aid standing mixer. Note: If you cannot find non-hydrogenated shortening at your regular market you'll be able to find it at a natural food store such as Whole Foods.
Provided by wood stove stoker
Categories Drop Cookies
Time 39m
Yield 48 cookies (about 3
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Cream shortening, sugar, and brown sugar thoroughly.
- Add eggs and cream until light and fluffy.
- In a separate bowl combine flour, salt, and baking soda.
- Add flour mixture to sugar mixture. Mix well.
- Add chocolate chips. Stir or mix until chips are completely combined.
- Drop by spoonful (about 2 T each) onto an un-greased or parchment lined baking sheet.
- Bake until a very light brown color. About 9 minutes.
- Cool on wire racks.
Nutrition Facts : Calories 269.3, Fat 13.3, SaturatedFat 5.8, Cholesterol 17.6, Sodium 258.2, Carbohydrate 38.6, Fiber 1.5, Sugar 28.8, Protein 2.5
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