11 3/4 cups flour
10 tablespoons baking cocoa
1 tablespoon ground cloves
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon nutmeg
1 1/2 teaspoon salt
2 tablespoons baking soda
3 cups sugar
1 quart buttermilk
1 lb Crisco melted and completely cooled
1 large bag semi-sweet chocolate chips
Preheat oven to 375°
Mix all of your dry ingredients in a large pot (you will need some room to work your eventual dough). Add your chocolate chips and evenly distribute. Create a well (a deep indentation to the bottom of your pot-kind of like the center of a volcano). Add your liquified Crisco and buttermilk and mix well. Like really well. It is a very dry dough and for such a big batch that you need to continually make sure you are getting all the dry ingredients at the bottom of your pot worked into your dough.
Bake cookies on ungreased cookie sheets for 8-10 minutes and allow to cool. When cooled, place nicely on a flat surface covered by wax or parchment paper. You are best off using multiple cookie sheets as you will be doing several batches of the cookies. Space them out so you can ice them later and find a space big enough to have a whole lot of cookies (multiple surfaces may be necessary).
You can either plate and serve or put them in a large freezer bag, freeze and only take out when you're ready to serve. Serving frozen can make for a better bite.
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post