Recipe - Mini-Choco Chips

2 lg Eggs
One half cup Shortening
One half cup Crisco veg oil (tastes
better)
1 One half cup White sugar
1/3 cup Brown sugar
1 teaspoon Vanilla extract
1 teaspoon Baking soda
One fourth teaspoon Baking powder (use 1/8 tsp.
for dry humidity areas)
3 cup Unbleached white flour
1 Bag nestles mini chocolate
chips

From: sstaetz@nyx10.cs.du.edu (Susan Loggiodice)

Date: Thu, 27 Jan 94 06:31:58 GMT
These cookies, when spooned correctly resemble the bitesized cookies now
out on the market this recipe is over 5 years old and I've attempted to
remember how I adapt to the humidity (yes, it counts!) in imperial
measurements. (see variations for nonchocolate humans)

Preheat oven 375 degrees. Whip all ingredients together except flour into
a lemonyellow color cream. (Wire whisk makes it easier) Gradually add
flour 1 cup at a time until well mixed. Should resemble brownie batter. Add
One half Cup extra flour if when you pick up a small piece, leaves a lot of oil
on the fingers (like overbuttered toast does). Add the chips and stir
until well mixed.

With teaspoon measure, form dough balls about 1" diameter (roll in the palm
of your hand for a smooth ball). Place on ungreased cookie sheet 1" apart
for 8 to 10 minutes. Allow sheet to cool before placing next batch
(otherwise the bottom of the cookie turns a dark brown). Makes approx. 6
dozen small cookies.

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