Mary Moore’s Chocolate Chip Cookies
1/4 cup butter
1/4 cup shortening
1 1/2 cups granulated sugar
2 medium-large eggs
2/3 cup dairy sour cream
1 teaspoon vanilla
2 3/4 cups all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
In large mixing bowl cream together until light and smooth
the shortening, butter and sugar, then beat in the eggs.
Sift together the sifted flour, baking soda, baking powder and salt
and beat in with sour cream, vanilla and chocolate chips.
Butter baking sheets.
Drop dough from teaspoon in 1- or 1 1/4-inch mounds at least 2 1/2 inches apart.
Bake at 425 degrees F. Time depends on the size – you must watch these –
as soon as edge is ringed with gold they are done and should be carefully
lifted from pans with lifter to cake racks to cool.
Do not let that one last pan of cookies burn.
Hover near the oven until each one is perfectly baked.
Makes 5 or 6 dozens.
Source: Mary Moore’s food column, The Regina SK Leader-Post newspaper, Sep 29, 1970.