It’s Good Friday – let’s face it…is there a bad Friday? Exactly! So, I will be going home to see family this Easter Weekend and I want to take something good. I am not doing the big holiday cooking, so I’m going to take chocolate chip cookies – simple, very portable and think about it…who doesn’t love them?!?
This is a great recipe because they are not the typical chocolate chip cookies. These turn out a little harder and denser than the average 'back of the bag' recipe cookies.
Tip: When you add water like indicated below, it’s going to dry out the dish – this is true for all baking. If you add a fat (oil, shortening, butter, etc.) it will make them more moist.
Enjoy.
3 cups flower
1 tsp baking soda
½ tsp salt
1 cup sugar
1 cup brown sugar
2/3 cup shortening
2 eggs
2 tsp hot water
1 12 oz bag of chocolate chips
Sift together1 cup of flower, baking soda and salt. In a separate bowl, blend both sugars, shortening, eggs and hot water. Blend together both parts, then slowly add remaining 2 cups of flower. Finally, stir in chocolate chips.
Drop spoonful size cookies on cookie sheet and bake for 12 to 15 minutes at 350 degrees – makes approximately 3 dozen cookies.
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