Joan’s Chocolate Chip Cookies
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Joan’s Chocolate Chip Cookies are simply delicious.
Joan was a sweet lady from our church who used to bring the most yummy snacks on Sunday. She would bring a container full of cookies, or a loaf or two of quick bread, or a cake, and she always served them with the sweetest smile. Oftentimes a hug. After our church service, we would all crowd around the snack table wanting to be sure to get one of her cookies or a piece of her cake. She was such a wonderful baker, and so very humble. Sadly, Joan passed away a year ago to be with her Creator. We miss our dear friend and her sweet smile.
When I Make These Cookies I Remember Joan
I rarely have the orange flavored extract on hand, so if you don’t use that, it won’t effect the flavor too much. They just won’t have a light citrus flavor.
Joan’s cookies were always big, thick, and chewy. When I think of walnut-sized balls, I imagine the green walnuts that fall from the tree. Of course, the bigger your cookies are, the longer they will need to bake. Mine might bake for 12-14 minutes, on average.
This recipe for Joan’s Chocolate Chip Cookies makes a large batch. So bake some up and give some to a friend or neighbor. Or take some to church with you on Sunday. You can freeze them, too. Just place them in a Ziplock bag and take them out of the freezer when you have company. Serve them with a large glass of milk.
See more Cookie Recipes Here.
Joan's Chocolate Chip Cookies
Equipment
Ingredients
- 2 cups shortening
- 2 cups sugar
- 1 cup brown sugar
- 4 large eggs
- 6 teaspoons vanilla extract
- 3-4 drops orange flavoring extract optional
- 5 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 12 oz. semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat oven to 375 degrees. In large mixing bowl, cream shortening and sugars. Add eggs and extracts and beat well.
- In separate bowl, mix together flour, baking soda, salt, and baking powder. Add to creamed mixture. Stir in chocolate chips and pecans.
- Line two baking sheets with parchment paper or silicone baking mats. Roll dough into large walnut-sized balls and space 2 inches apart. Bake 10-12 minutes or until golden brown. Makes 6-8 dozen.
