The one I can't resist… Extra Special Chocolate Chip cookie (recipe card image)

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I don't know where The Bat got this, but it's been a family favorite for nigh on a half century, now... 
needless to say, there will need to be a batch or three of these things made for Christmas, now that I've stumbled across this card, again.  Fortunately, The Bat already did the math so I don't have to think too hard, when I double the recipe.

I especially like how vague the temperature/time got. As if 25º F were negligible. But playing around with that is how you get your cookies the right texture for your own personal preferences. I like 'em gooey. Well, to be completely honest, I like 'em raw, but that's because I like living on the edge.


If you can't read the card (and I suspect many of you can't, because, heck, it's messy and in cursive), the recipe is as follows, with doubled amounts in parentheses:

Extra Special Chocolate Chips

ingredients:
1 1/4 cups shortening/butter (2 1/2 c.)

1 cup each brown & granulated sugars (2 c. ea.)

3 eggs (6)

2 Tablespoons vanilla extract (4 T.)

1 teaspoon salt (2 tsp.)

3 1/2 cups all-purpose flour (7 c.)

1 teaspoon each baking powder & baking soda (2 tsp. ea.)

2 1/2 cups semi-sweet chocolate morsels or bits (5 c.)

1 1/2 cups coarsely chopped nuts - we prefer pecans (3 c.)

directions:

Preheat oven to 350º

In a large mixing bowl, cream shortening and sugars until very fluffy (about 5 minutes). One at a time, add the eggs, mixing in thoroughly after each addition. Add vanilla and salt, mixing well.

Into a separate bowl, sift together dry ingredients. Add to creamed mixture and stir in thoroughly.

Add chips and nuts. 

Drop by generous Tablespoonfuls onto ungreased cooky sheet. 

Bake 12-15 minutes.