Grandma Keip’s Chocolate Chip Cookies

Grandma Keip’s Chocolate Chip Cookies

Home » Krause Family Recipes » Grandma Keip’s Chocolate Chip Cookies
Yield: 42 Servings

Grandma Keip's Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup vegetable shortening
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 cup (1/2 package) TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts (optional)
  • 3 tsp hot water (375)

Instructions

TYPICAL METHOD

  1. PREHEAT oven to 375° F.
  2. COMBINE flour, baking soda and salt in small bowl. Beat vegetable shortening, granulated sugar, and brown sugar in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
  3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION

  1. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
  2. SLICE AND BAKE COOKIE VARIATION:
  3. PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
  4. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Notes

Recipe last updated: November 21st, 2020 at 04:51 pm

Array

Grandma's original recipe used 1 cup of shortening and 2 cups of chocolate chips. I've modified it in the recipe by replacing 1/4 cup of shortening with butter and using only 1/2 cup chocolate chips. This change added 2 calories and 1 mg cholesterol per serving from the original recipe.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Nutrition Information

Yield

42

Serving Size

1

Amount Per Serving Calories 108Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 85mgCarbohydrates 13gFiber 0gSugar 7gProtein 2g

This data was provided and calculated by Nutritionix

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