Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | Holiday's | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
Chips Ahoy Cookies
Ingredients:
- 4 cup All-Purpose Flour
- 1 tsp. Baking soda (level)
- 2 tsp. Salt (level)
- 1 cup Light Brown Sugar (packed)
- 1 cup Granulated Sugar
- 1 1/2 cup Vegetable Shortening (Crisco)
- 1 1/2 tsp. Vanilla Extract
- 1 large Egg White
- 2-4 tbsp. Water (warm)
- 12 oz. Mini Semi-Sweet Chocolate Chips
Directions:
- Bring all ingredients to room temperature.
- Preheat oven to 325 °F.
- Mix the flour and baking soda in a bowl and set aside.
- Use an electric mixer to mix the two sugars and shortening. When creamy add the vanilla, salt, and egg white.
- Add the flour 1/2 cup at a time adding a tablespoon of warm water as necessary to mix the flour - don't exceed 4 tablespoons of water - this will make a firm dough. Mix in chocolate chips.
- As the dough gets thicker you may want to mix by hand and abandon the electric mixer.
- Roll into 2 inch balls and press down with the palm of the hand to make flat.
Bake 12-15 minutes or until golden brown. This recipe is courtesy of Helen, and is a close clone recipe.