Happy New Year! I baked these cookies because there was going to be a ton of people at the New Years Party I was going to, and my boy friends tend to eat a lot. I had a lot of mouths to feed and knew that this would be the perfect recipe to feed everyone.
As most of you don’t know (probably because you don’t know me), I played volleyball for all four years of my high school career. During volleyball season, we basically lived off subway sandwiches and food from various gyms’ snack bars. Our home snack bar was known for our cookies- Grandma’s Triple Chocolate Chip Cookies. One of my close friends on my team’s grandma would bake these for every home game and for every volleyball gathering- banquets, parties, pep rallies.. Every time she baked them, she would make a TON of them, particularly because there were so many mouths to feed. I remember LOVING these cookies after every game, and still do! My friend’s grandma gave the recipe to all of us in our senior year at our volleyball banquet, and I’m so grateful that she did. They’re delicious and are definitely a crowd pleaser– I mean, who doesn’t like chocolate chips!?
These cookies are delightfully chewy and stuffed with chocolate and white chocolate. I changed the recipe a bit by adding half butter/half shortening instead of pure shortening. You can also cut down on the chocolate chips amount if you like your cookies to have more dough than chocolate. This recipe makes A LOT of cookies (12 dozen, to be exact)… but you can always cut it in half or even by a fourth.
- 9 cups flour
- 4 tsp baking soda
- 4 tsp salt
- 3 cups white sugar
- 3 cups brown sugar
- 2 cups Crisco shortening
- 2 cups softened butter
- 4 tsp vanilla
- 8 eggs
- 60 oz semi sweet chocolate chips
- 12 oz white chocolate chips
- 12 oz milk chocolate chips
1. Preheat oven to 375 degrees.
2. Mix flour mixture (flour, baking soda, salt) with sugar mixture (sugar, shortening, vanilla, eggs).
3. Add the chocolate chips to the batter and stir.
4. Form into walnut sized balls and place on cookie sheet. Bake for 11 and a half minutes. Let them cool on pan for 3 minutes before removing onto a wire rack to completely cool.