Copycat: Chips Ahoy Cookies

[Melissa Burnell]

Copycat: Chips Ahoy Cookies

Chips Ahoy

4 cup All-Purpose Flour
1 tsp Baking soda (level)
2 tsp Salt (level)
1 cup Light Brown Sugar (packed)
1 cup Granulated Sugar
1 1/2 cup Vegetable Shortening (Crisco)
1 1/2 tsp Vanilla Extract
1 large Egg White
2-4 tbsp Water (warm)
12 oz Mini Semi-Sweet Chocolate Chips

Bring all ingredients to room temperature. Preheat oven to 325 ?F. Mix
the flour and baking soda in a bowl and set aside.

Use an electric mixer
to mix the two sugars and shortening. When creamy add the vanilla, salt,
and egg white. Add the flour 1/2 cup at a time adding a tablespoon of warm
water as necessary to mix the flour – don’t exceed 4 tablespoons of water
– this will make a firm dough.

Mix in chocolate chips. As the dough gets
thicker you may want to mix by hand and abandon the electric mixer.
Roll into 2 inch balls and press down with the palm of the hand to make
flat. Bake 12-15 minutes or until golden brown
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