The Pioneer Woman Tasty Kitchen
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Grandma Blacknall’s Famous Chocolate Chippers

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Level: Easy

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Description

These are the cookies my Grandma made for us growing up and they are a hit with everyone I bake them for! I usually make a double batch. They go FAST!

Ingredients

  • ½ cups Shortening
  • ¼ cups Sugar
  • ½ cups Brown Sugar
  • ½ teaspoons Vanilla
  • 1 whole Egg
  • 1 cup All-purpose Flour
  • 2 Tablespoons All-purpose Flour
  • ½ teaspoons Salt
  • ½ teaspoons Baking Soda
  • 6 ounces, fluid Chocolate Chips

Preparation

Cream shortening, sugar, brown sugar, and vanilla until well mixed. In separate bowl, combine flour, baking soda, and salt. Add dry ingredients to creamed mixture slowly while mixer is on a low speed. Add egg. Make sure it is well mixed. You can put it on a higher speed to make sure it is mixed. Just keep it on low while you are adding the dry ingredients! You can either fold in the chocolate chips or put them in and turn the mixer on a low speed to mix in.

Bake at 350 degrees for approximately 8 minutes on greased cookie sheet. I use the Pampered Chef Scoop to measure out my cookies and it works great!

Cookies should be barely light brown around the edges when they are done. If you like your cookies more well done, cook them a little longer. I like them cooked, but still really gooey!

If I’m going to freeze some of the cookies, I go ahead and scoop them out onto a cookie sheet as if I was going to cook them. Then I put the cookie sheet in the freezer for about 10 -15 minutes to flash freeze them. Then I just put all the “cookie balls” into a labeled Ziploc bag and toss it in the freezer!

These cookies are my absolute favorite and I almost always double the batch and use half Hershey’s milk chocolate chips and half Reese’s peanut butter chips!

Enjoy!

One Comment

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Profile photo of Nashville

Nashville on 7.17.2009

I’m always looking for great chocolate chip cookie recipes and was intrigued by your note to add the egg after the dry ingredients which I’ve never done before. It made for a more sticky dough. Not sure if it made much of a difference to the finished product. I make a similar recipe with the addition of oatmeal so it reminded me of that. Overall I thought it was a good standard cookie!

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