B & Z Chocolate Chip Cookies
B&Z Chocolate Chip Cookies
1 1/2 cups sugar
1 teaspoon salt
1/2 cup shortening
1/2 cup butter or margarine
2 teaspoons vanilla
1 teaspoon almond extract
Dash of yellow food coloring
2 eggs
2 cups all-purpose flour
1 1/2 cups coconut (see note)
12 ounces chocolate chips
Mix sugar and salt. In a separate bowl, cream shortening and butter. Add sugar mixture to shortening mixture, along with vanilla, almond extract and yellow coloring; mix. Add eggs and mix again.
Slowly add flour and coconut. Mix well. Add chocolate chips and gently stir until they are evenly distributed. Chill 15 minutes.
Roll dough into walnut-sized balls. Place on ungreased baking sheets and flatten slightly. Bake at 350 degrees for 15-20 minutes, or until lightly browned. Makes 2 dozen.
Note: The B&Z recipe calls for macaroon coconut, a fine, dried coconut, but sweetened angel-flake may be substituted. The dough may be rolled into logs, chilled and sliced instead of dropped on the baking sheets. The bakery used this method to ensure a uniform size.
Per cookie: 271 calories, 3 g protein, 32 g carbohydrate, 15 g fat, 42 mg cholesterol, 1 g dietary fiber, 215 mg sodium.
Printed in the Springfield Journal Register
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