This recipe is from one of my college roommates. Her mom used to make these huge, 5" cookies that looked like they came from a bakery. Even though I had the recipe for years, it took me a looong time to realize the secret was in the touch of the dough, rather than getting the ingredients straight. I also found out the value in beating the dough after the eggs are added for a full 10 minutes. Since it's the holidays, I used mint M&M's instead of the standard milk chocolate chips. Really you can add any type of candy or "chip" to the dough and it'll come out great. So back to the texture of the dough...the recipe calls for 2-3 cups of flour. You want to add flour *just* until the dough can be touched without stickiness. And never over beat these following the flour! When you pull them out of the oven, they should not look quite done. You should see the bottom edges beginning to turn brown but the tops fairly light.
Julie's Chocolate Chip Cookies
Preheat oven to 350'
Combine 1 c brown sugar, 1 c white sugar, and 1 c shortening.
Beat well for 2 minutes.
Then, add:
-2 eggs
-1 tsp baking powder
-1 tsp vanilla extract
-1 tsp salt
Beat well for 10 minutes. Add 2-3 cups flour (depending on size of eggs). Add slowly and then combine 1 c chocolate chips.
Bake cookies on parchment paper for 8 minutes.
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