28 May 2011, 6:29pm

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  • In my napsack stash

  • Our Friday with Choplate Chix.

    Tried to get this out last night, but couldn’t, so here it is today!

    Every Friday is an adventure waiting to happen.  We love them.  Although spontaneity isn’t as easy as we would like, with two small kids and D in school full time (yes, even in the summer), we make it a fun as possible.  Tonight we did our usual irresistibly tasty pizza and then I set to work making chocolate chip cookies.  Dana is to blame.

    My little brother is out visiting so it was another “cooking with kids” experience.  Those are always fun…and enlightening.  I’m not such a stress case anymore but I still get the jitters.  Both Cy and Sky did really well.  I used the opportunity to teach a little math to Cylas.  We counted how many cups of flour we had and how many we still needed.  See, a little diversion for my anxiety is all I needed.

    I wish I could say this was a healthy recipe but when you look at the first few main ingredients, you know you’re in for a couple of pounds.  Good lord.  Who thought putting one CUP of shortening into a batch of cookies could be even remotely good for you…a very smart, chubby grandma with gentle hands and a cute laugh, I’m sure.

    Well, you take all that healthy stuff and throw it in your mixer machine (will need a stand-up mixer for this, as it makes copious amounts of devilish cookies) with three eggs and three cups *gulp* of sugar.  Shame on me.

    Make sure that your ingredients mix for a full three minutes so your mixture becomes deliciously creamy.  Once it is, add your dry ingredients, save the chocolate chips, or as Cylas likes to say, “choplate chix”.

    Both bags of those chocolate chix…

    and when it’s all mixed up you get something like this:

    O. Yum.

    Then you take a slightly larger than a tablespoon, spoon and get those future cookies on the sheet!  I didn’t have a nifty little cookie dough scooper so I used this.

    Fit twelve to a sheet.

    Pop it in at 350 for 8-9 minutes, they come out really, really soft with a little crisp to the bottom.  Make sure they cool for a while before you eat them otherwise they will fall apart.  It’s worth the 15 minute wait, I promise.

    Here are two dozen…three boys…and the bottomless tummies.

    I made a total of five dozen with about a dozen and a half in dough left to spare that I stuffed into my fridge to finished cooking tomorrow.  My Sunday school students will be happy.
    My kitchen was a wreck by the end but everyone was so stuffed and happy that it didn’t bother me too much.  Pizza and cookies.  Well, choplate chix cookies.  Nothing like them.

    Makes 5-6 dozen
    Or…tons of dough to freeze for later enjoyment

    1 Cup Vegetable Shortening
    1 Cup Butter (don’t use margarine)
    1 1/2 cups White Sugar
    1 1/2 cups Brown Sugar
    3 eggs
    2 tsp Vanilla

    5 3/4 to 6 cups Flour (if the cookies feel flat, use 6 cups)
    1 1/2 tsp Baking Soda
    1 1/2 tsp Salt

    2 bags choc chips (12 oz bags) – 1 semi-sweet, 1 milk chocolate

    Please click HERE to get the prep-instructions

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