Grandma Keip’s Chocolate Chip Cookies
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Amount Per Serving Calories 108Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 85mgCarbohydrates 13gFiber 0gSugar 7gProtein 2g
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
- PREHEAT oven to 375° F.
- 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.
- 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
- 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.
- SLICE AND BAKE COOKIE VARIATION:
- 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.
- * 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
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
42Serving Size
1Amount 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