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1 1/3 c. crisco
2 c. sugar
1 c. brown sugar
4 eggs
4 1/3 c. flour
2 tsp. soda
2 tsp. salt
4 tsp. vanilla
1 1/2 bags chocolate chips (3 cups)

Mix everything except flour and chips with an electric mixer
until creamy. Add flour and stir. Add chips and mix well. Roll
into small balls; flatten with hand. Place on bottom rack until
the bottoms begin to brown. 11-14 minutes. Then place on top rack
until tops are light brown (about 1 minute). Bake at 350
degrees. The secret to these delicious cookies is after the
cookies have cooled; place them in a airtight container with 2-3
slices of fresh bread. The moisture from the bread absorbs in the
cookies and makes them very soft. Be sure and let them set in
container overnight. Yield: 60 cookies or 100 small cookies.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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