prepdeb
Moderator
Ok, it's not exactly a prep or survival recipe.
We had a sub shop for nearly 20 years and these thick, chewy chocolate chip cookies were a huge hit. Each batch (full recipe) makes about 6 dozen cookies. I would make (by hand) up to 3 batches a day, more just before the holidays when customers would special order them by the dozen.
Great arm exercise. I haven't made them in several years - totally burnt out on chocolate chip cookies, but with or without nuts - they were loved by everyone who tried them. Since I don't have a lot of expertise to share, I thought I'd share the recipe here to say thank you to all who have shared their knowledge. Deb
CHOCOLATE CHIP COOKIE RECIPE - MAKES ABT. 6 DOZ -----------------------------------------------
Preheat oven to 325 degrees
SUPPLIES:
Very large mixing bowl
Sturdy mixing spoon
Small scoop - spring release
Cookie sheets
INGREDIENTS:
1 lb margarine or butter(stick or block)
2+ cups packed brown sugar
2+ cups white granulated sugar
4 eggs
1/4 cup imitation vanilla flavor
8 - 9 cups all purpose flour
4 rounded tsp baking soda
1 tsp salt
2+ cups semi-sweet chocolate chips
Melt margarine or butter in microwave and dump into mixing bowl.
Add both sugars and mix. Add eggs and vanilla and mix. Add at least 8 cups
of the flour, the baking soda and salt and start stirring. You can add the
chocolate chips now or stir them in later.
The dough should be VERY stiff and not sticky. If it's still sticky, stir in more flour until it's not. The right consistency is when it's no longer sticky, but not too dry or crumbly - it should still hold together. Amount of flour varies depending on the brand, the temperature, humidity, your mood and any other thing that could possibly affect the cookies.
A small, size 30 spring release scoop is what I use to form the cookies. A flattened, full scoop per cookie. They start out about the size of LARGE walnuts with flat bottoms. Do not press them flat before baking.
Bake on ungreased cookie sheets for about 11 minutes or until the
bottom edges just begin to brown.
You can cut the recipe in half and it won't be so hard on your arm.
We had a sub shop for nearly 20 years and these thick, chewy chocolate chip cookies were a huge hit. Each batch (full recipe) makes about 6 dozen cookies. I would make (by hand) up to 3 batches a day, more just before the holidays when customers would special order them by the dozen.
Great arm exercise. I haven't made them in several years - totally burnt out on chocolate chip cookies, but with or without nuts - they were loved by everyone who tried them. Since I don't have a lot of expertise to share, I thought I'd share the recipe here to say thank you to all who have shared their knowledge. Deb
CHOCOLATE CHIP COOKIE RECIPE - MAKES ABT. 6 DOZ -----------------------------------------------
Preheat oven to 325 degrees
SUPPLIES:
Very large mixing bowl
Sturdy mixing spoon
Small scoop - spring release
Cookie sheets
INGREDIENTS:
1 lb margarine or butter(stick or block)
2+ cups packed brown sugar
2+ cups white granulated sugar
4 eggs
1/4 cup imitation vanilla flavor
8 - 9 cups all purpose flour
4 rounded tsp baking soda
1 tsp salt
2+ cups semi-sweet chocolate chips
Melt margarine or butter in microwave and dump into mixing bowl.
Add both sugars and mix. Add eggs and vanilla and mix. Add at least 8 cups
of the flour, the baking soda and salt and start stirring. You can add the
chocolate chips now or stir them in later.
The dough should be VERY stiff and not sticky. If it's still sticky, stir in more flour until it's not. The right consistency is when it's no longer sticky, but not too dry or crumbly - it should still hold together. Amount of flour varies depending on the brand, the temperature, humidity, your mood and any other thing that could possibly affect the cookies.
A small, size 30 spring release scoop is what I use to form the cookies. A flattened, full scoop per cookie. They start out about the size of LARGE walnuts with flat bottoms. Do not press them flat before baking.
Bake on ungreased cookie sheets for about 11 minutes or until the
bottom edges just begin to brown.
You can cut the recipe in half and it won't be so hard on your arm.