Title: U.s. Government Chocolate Chip Units-Official
Categories: Cookies
Yield: 72 servings
1 c Brown sugar, packed
1/2 c Butter; softened
2 lg Eggs
2 1/2 c All-purpose flour
1/2 ts Salt
1 c Pecans; chopped
1/2 c Granulated sugar
1/2 c Shortening
1 1/2 ts Vanilla extract
1 ts Baking soda
12 oz Chocolate chips
Recipe by: Jo Merrill
Preparation Time: 0:35
Guidance: After procurement actions, decontainerize inputs. Perform
measurement tasks on a case-by-case basis. In a mixing-type bowl, impact
heavily on brown sugar, granulated sugar, softened butter and shortening.
Coordinate the interface of eggs and vanilla, avoiding an overrun scenerio
to the best of your skills and abilities. At this point in time, leverage
flour, baking soda and salt into a bowl and aggregate. Equalize with
prior
mixture and develop intense and continuous liaison among inputs until
well-coordinated. Associate key chocolate and nut subsystems and execute
stirring operations.
Within this time frame, take action to prepare the heating environment
for throughput by manually setting the oven baking unit by hand to a
temperature of 375 degrees Fahrenheit (190 degrees Celsius). Drop
mixture
in an ongoing fashion from a teaspoon implement onto an ungreased cookie
sheet at intervals sufficient enough apart to permit total and permanent
separation of throughputs to the maximum extent practicable under
operating
conditions.
Position cookie sheet in a bake situation and surveil for 8 to 10
minutes or until cooking action terminates. Initiate coordination of
outputs within the cooling rack function. Containerize, wrap in red tape
and disseminate to authorized staff personnel on a timely and expeditious
basis.
Output: Six dozen official government chocolate chip cookie units.
Reprinted from the Washington Post--Jo Merrill
