| CHEF'S "MIDNIGHT SNACK" CHOCOLATE CHIP COOKIES |
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Makes about 4 dozen cookies1 cup Crisco all-vegetable shortening or 1 Crisco stick 1 cup granulated sugar 1/2 cup light brown sugar 2 large eggs 2 teaspoons vanilla 1/2 teaspoon baking powder 1/4 teaspoon salt 2 -1/4 cups cake flour 1 pound chocolate chips Combine CRISCO and sugars in large bowl. Beat on medium speed with electric mixer until well blended. Beat in eggs, vanilla, baking powder and salt until well blended. Stir in cake flour. Stir in chocolate chips just until mixed in. Shape dough into two rolls about 2 inches in diameter. Wrap tightly in plastic and refrigerate 4 hours or overnight. Heat oven to 350ºF. Slice dough about 1/2 inch thick. Place on ungreased cookie sheets. Bake at 350ºF for 10 to 14 minutes or until firm and golden. Cool on cookie sheets 4 minutes; transfer to cooling racks. |
