Ingredients
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1 c. shortening
2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
1/2 tsp. soda
4 tsp. baking powder
4 1/2 c. flour
1/2 tsp. salt
3/4 c. nuts
30 lb. flour (general purpose)
7.5 oz. baking soda
10 oz. salt
20 lb. shortening
12.5 lb. brown sugar
15 lb. granulated sugar
1 gal. (2 c.) eggs (whole large)
20 Tbsp. warm water
10 Tbsp. vanilla extract
12.5 lb. chocolate chips (semi-sweet)
Preparation
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Sift together flour, baking soda and salt.
Set aside.
Cream shortening in mixer bowl at medium speed about 1 minute. Gradually add sugar; mix at medium speed 3 minutes or until light and fluffy.
Scrape down bowl.
Combine slightly beaten eggs and water; add gradually to creamed mixture.
Blend thoroughly about 1 minute.
Add vanilla.
Mix thoroughly.
Add dry ingredients; mix only until ingredients are combined about 1 minute.
Add chocolate chips; mix on low speed about 1 minute or until evenly distributed.
Drop by tablespoons in rows 4 by 6 on ungreased pan. Using a convection oven, bake at 325\u00b0 for 10 to 12 minutes or until lightly browned on high fan.
Open vent.
Loosen cookies from pans while still warm.
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