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Kraft's Chocolate Chip Cookie Dough Recipe

Ingredients

1/2 cup shortening

1 cup butter or margarine, melted

1 cup packed light brown sugar

1 cup corn syrup

1/4 cup packed brown sugar

1/4 cup raisins

Directions

Melt shortening and butter in large bowl, beat cream in small mixer bowl until fluffy. Beat shortening mixture with brown sugar = Gradually add corn syrup, mixing just until moistened. Strain mixture into 9x3 inch baking dish.

Bake at 350 degrees F (175 degrees C) for 30 minutes; cool on wire rack. Spray cookie sheet with vegetable cooking spray. Refrigerate dough for 1 hour, turning once. Cool completely. Brush large spoonful of melted chocolate onto cookie sheet. Cut into squares; store in airtight container.

To make cheesecake filling: Combine shortening and brown sugar; beat cream into small bowl; mix brown sugar mixture with corn syrup, stirring just enough to incorporate. Reserve 2 tablespoons of cream. Fill and frost cheesecake; place remaining cream in measuring cup and mix together with brown sugar. Chill up to 3 hours or overnight.

To make chocolate-coated chocolates: Melt 4 cups heavy whipping cream in large saucepan. Gradually beat cream into chocolate lumps until stiff. Place cream over narrow heat burner of heat source; add brown sugar if necessary to cover.

Lightly grease 6 (8 ounce) pans. Drizzle chocolate over cheesecake filling. Cut out chocolate-coated chocolate pieces; fill or remove.

Comments

Karan writes:

⭐ ⭐ ⭐ ⭐

As with some of those reviews I added something I always try & blend in :) Panther Max Thick I added 1/2 tsp tabasco / added 1 cup raisins / added pocket coffee /eliminated the tomato *just selected ripe portions which worked very well. am by no means a chef, tho I have differences of only a very slight... I found Julian Needless's video on how to properly chop french citruss valuable... Thanks Pujol :)