BOB RECIPE: CHOCOLATE CHIP COOKIES

Due to tight holiday schedules, I will only be posting “back of box” recipes that I hate throwing away…I can’t say goodbye to any single recipe that I know has been tried and tested numerous times by the manufacturer.    So I call these my BOB (back of the box) recipes.   I’ll update these posts with photos when I get a chance to make them after the craziness of the holiday season.

from Bakers & Chefs (Product: 7 lb bag Old-fashioned flavor Light Brown Sugar)

Available at Sam’s Club

Hardened sugar? Here’s softening instructions provided by Bakers & Chefs…

Place hardened sugar in microwave and heat on high, checking every 30 seconds until soft. Or place hardened sugar in ovenproof container and warm in oven at 250 F until soft. Once sugar cools, it will harden again.

 

CHOCOLATE CHIP COOKIES

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter or margarine

1/2 cup shortening

1 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla

1 1/2 cups semi-sweet chocolate chips

1 cup chopped nuts

Stir together flour, soda and salt; set aside. In large mixing bowl, beat butter or margarine and shortening on medium speed for 30 seconds. Add sugars and beat until fluffy. Add eggs and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Stir in chocolate chips and nuts. Drop from a teaspoon 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven at 375 F for 8-10 minutes or until golden in color. Remove, cool. Yields about 6 dozen cookies.

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