Email buddy Diane Houser knows my weakness for chocolate chip cookies. That is probably why she shared this fabulous recipe when we did a recipe exchange.Also try page 191 in Tastes & Treasures for a slight variation of this recipe using old-fashioned oats and a touch of cinnamon.
For less calories, place your cookies on parchment paper lined cookie sheet before you bake them. What a difference in clean up too.
Giant Double Chocolate Cookies
½ c shortening
1 cup brown sugar
1 egg
½ cup sour cream
1 ½ teasp vanilla
3 cups ghiradelli semi sweet chips
1 ¾ c unsifted flour
½ teasp salt
½ teasp baking powder
½ teasp baking soda
Cream shortening with sugar. Mix in egg, sour cream, vanilla. Melt 1 ½ c chips and blend with creamed mixture. Sift flour with salt, baking powder, baking soda, add dry ingredients to creamed mixture, stirring until smooth fold in remaining chips. Chill dough ½ hour. Use ¼ c dough for each cookie. Place on greased baking sheet. Flatten slightly. Bake 350 for 10-12 minutes or until slightly soft in center.
