adapted by my mother, Sherry Salvage ReVeal Bradley, from Nestle’s Toll House
2 cups shortening
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
2 tsp water, as needed
1/2 cup walnuts, chopped
6 oz semisweet chocolate chips
Heat oven to 375.
Combine shortening, sugars, eggs and vanilla. Mix thoroughly.
Stir in flour, baking soda and salt. Add water if mixture is dry.
Stir in walnuts & chocolate chips.
Drop dough by rounded teaspoonfuls 2 inches apart on baking sheet.
Bake for 8-10 minutes or until lightly browned at the edges and still soft in the center.
Makes 4-5 dozen 3 inch cookies.
Cook one batch – if the cookies do not spread out, you need to add more water. Add a few teaspoons at a time.
We used to use semisweet chocolate chips, but recently we switched to Hershey’s Special Dark chocolate chips which are slightly darker than semisweet.
This recipe was passed along to me years ago by a friend at work. I have also been given a new starter by my daughter, Marissa Davis Hefner, after mine expired in the refrigerator from neglect.
This is a sourdough starter and can be used for other sourdough recipes also.
1 cup flour
1 cup sugar
1 cup milk
Mix flour & sugar. Stir in milk. Pour into a gallon zipper bag several times.
Growing the Starter
Do not refrigerate. When air gets in the bag, let it out – this will also allow new yeast spores to get in. It is normal for the batter to thicken, bubble and ferment – this is what we want it to do.
Day 2 – Squeeze the bag several times.
Day 3 – Squeeze the bag several times.
Day 4 – Squeeze the bag several times.
Day 5 – Squeeze the bag several times.
Day 6 – Feed the starter: add 1 cup flour, 1 cup sugar, and 1 cup milk. Squeeze the bag several times to combine.
Day 7 – Squeeze the bag several times.
Day 8 – Squeeze the bag several times.
Day 9 – Squeeze the bag several times.
Day 10 – Pour the batter into a large non-metal bowl. Add 1 cup flour, 1 cup sugar, and 1 cup milk.
Pour 1 cup starter each into 4 gallon zipper bags. Keep one for yourself and give three starters with instructions to friends.
My daughter, Marissa Davis Hefner, found this recipe for us & my daughter, Alycia Davis has modified it slightly.
1 cup pecans, toasted & finely chopped
½ cup packed brown sugar
2 oz semisweet chocolate, grated
2 Tbsp Kahlua
1 cup butter
1 ½ cups sugar
1 Tbsp instant espresso powder
1 Tbsp Kahlua
3 oz semisweet chocolate
1 tsp vanilla extract
4 large eggs
Crust: combine pecans, brown sugar, and chocolate. Stir with a fork, then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. Do not bake. Set aside or refrigerate until needed.
In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirable (about 45 seconds on high). Set aside to cool.
Beat butter, sugar, instant coffee, and Kahlua until fluffy, about 1 ½ minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed. Add vanilla. Beat the mixture thoroughly until combined, scraping the sides if necessary.
On medium speed, add the eggs, one at a time, beating about 5 minutes after each egg.The sugar should be completely dissolved – no granules left.
Pour filling into the pie crust.
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Serve with whipped cream and more grated chocolate.
For a nuttier flavor, we decided to toast the pecans. For a stronger mocha flavor, we increased the instant coffee granules (and changed to espresso powder) and Kahlua in the filling.