8 oz. coarsely chopped semisweet chocolate (2 cups)
1 c. chopped walnuts or pecans (optional)
Instructions
Preheat oven to 375 degrees. In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping the sides of the bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. With a wooden spoon stir in remaining flour. Stir in chocolate and, if desired, nuts. Press dough evenly into a foil-lined 13 x 9 x 2 inch baking pan. Bake for 22 minutes to 25 minutes or until golden brown and center is set. Cool in pan for 1 hour on a wire rack. Preheat oven to 325 degrees.
Holding securely to foil lining, gently remove cookies from pan and place on a cutting board, leaving cookies on foil lining. Cut crosswise into 9 x 1/2 inch slices. Place slices, cut side down, about 1 inch apart on ungreased cookie sheet. Bake for 6 to 8 minutes or until cut edges are crispy. Carefully transfer cookies to wire rack (cookies will be tender). Cool. Makes 18 cookies.
Originally Submitted
2/7/2014
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