1/2 c Unsalted butter — room
Temperature
1/4 c Vegetable shortening — room
Temperature
1/2 c (packed) light brown sugar
1/2 c Granulated sugar
2 Eggs
2 ts Vanilla extract
1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
2 c Semisweet chocolate pieces
(12 oz. package)
Makes 12 inch cookie……about 1 3/4 pounds. –Cream the butter and
shortening together until well blended and soft. Then beat in the brown and
granulated sugars in turn, beating well after each addition, until fluffy.
Add the eggs one at a time, beating well after each; then beat in the
vanilla. Sift together the flour, baking soda, baking powder, and salt.
Stir the flour mixture into the creamed mixture, blending well. Add the
chocolate bits, reserving 1/2 cup, and mix well. Wrap the dough in plastic
wrap the chill it thoroughly, preferable for 3 hours or longer. (It keeps
well for at least three days.) When dough is ready to bake, preheat oven to
325, with the oven rack in the center position. Line a 12 inch pizza pan
with two sheets of regular-weight aluminum foil, crossing the sheets at
right angles to cover the baking surface completely. Crimp the foil
securely over the rim and cut away the excess. Grease the foil lightly,
then trace a 10-inch circle in the coating, keeping it a uniform 1-inch
away from the rim.Set the pizza pan on a large baking sheet. Measure 3
level cups of the dough into the center of the pattern on the baking pan
(use remainder for smaller cookies). Spread dough evenly over the marked
area. Don’t smooth top. Sprinkle the extra chocolate chips over the top and
press them in about halfway. Bake 25 minutes, then cover loosely with foil
and bake an additional 15 to 20 minutes, until cookie has puffed and fallen
back and feels barely firm when touched. When cookie is done, remove it, in
it’s pan, from the baking sheet and cool it completely on a wire rack.
Makes a 12 inch cookie with leftovers for making smaller cookies
Yields
1 Servings