Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Allison's Supreme Chocolate Chip Cookies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cookies Comments:
Preparation Time:
Number of Servings: 8

1/2 Cup(s) Shortening
1/2 Cup(s) Butter or margarine
3/4 Cup(s) Brown sugar
3/4 Cup(s) White sugar
2 Eggs
1 Teaspoon(s) Baking soda
1 Teaspoon(s) Salt
1 Teaspoon(s) Vanilla
1 Tablespoon(s) Kahlua Or Chocolate Liquer
2 Cup(s) All-Purpose Flour
2 Cup(s) Semisweet chocolate chips
*See Note
1 Cup(s) Chopped walnuts or pecans
Preheat oven to 375 °. Grease cookie sheets. Cream together
shortening, butter, sugars and eggs. Add the rest of the ingredients
(in order) and mix well. Spoon a tablespoonful amount into hand, shape
into a ball and place on greased cookie sheet. Bake for 10-12 minutes
or until golden. Cool on rack a few minutes before eating. *Note- I
add less chips because I don't like a lot of chocolate chips. The
cookie dough tastes so good you don't need a lot of chips. I always
use butter because I think it makes a better cookie. I also use butter
flavor crisco instead of plain shortening. (These are comfort food low fat lol). Sometimes if the dough feels a little
sticky I add extra flour (not too much) until it's easier to roll in
your hands. I bake them on the reverse side of the cookie sheets and
it works very well to make a nice chewy cookie. Don't let them
overcook, as soon as the edges start to look brown, even if the center
isn't set, they will be fine once they are cooled. Leave them on the
cookie sheet for a minute or two and then cool completely on wire
racks. When I picked up this recipe the author had written that these
cookies stay soft for a long time. I don't know how she ever figured
that out because they have never lasted longer than two days around
here! Everyone who tastes them wants the recipe! Recipe by: Posted to recipelu-digest by on
Feb 20, 1998

Nutrition (calculated from recipe ingredients)
Calories: 725
Calories From Fat: 410
Total Fat: 48g
Cholesterol: 84.2mg
Sodium: 478.7mg
Potassium: 146.9mg
Carbohydrates: 72.9g
Fiber: 4.3g
Sugar: 20.6g
Protein: 8.9g

Scale this recipe to Servings [?]