Yield   48

Ingredient:
3 ¼ cups         FLOUR,WHEAT,GENERAL PURPOSE
¾ tsp              BAKING SODA
¾ tsp              SALT
7 tbsp             SHORTENING
6 tbsp             SUGAR,BROWN,PACKED
6 tbsp             SUGAR,GRANULATED
2                    EGGS, WHOLE, LARGE
¼ tsp              WATER,WARM
¾ tsp              EXTRACT,VANILLA
1 ½ cups         CHOCOLATE, COOKING CHIPS, SEMISWEET

Method

1. Sift together flour, baking soda, and salt. Set aside for use in Step 4.
2. Cream shortening in mixer bowl at medium speed about 1 minute. Gradually add sugars; mix at medium speed 3 minutes or until light and fluffy. Scrape down bowl.
3. Combine slightly beaten eggs and water; add gradually to creamed mixture. Blend thoroughly about 1 minute. Add vanilla. Mix thoroughly.
4. Add dry ingredients; mix only until ingredients are combined about 1 minute.
5. Add chocolate chips; mix on low speed about 1 minute or until evenly distributed.
6. Drop by tablespoons on ungreased pans.
7. Using a convection oven, bake at 325 F. for 10 to 12 minutes or until lightly browned.
8. Loosen cookies from pans while still warm.