Monday, May 17, 2010

Scrumptious Sundays: (Yes, on Monday!) Super-Delicious Chocolate Chip Cookies

Sorry folks! I forgot to post this yesterday, and it just must be shared immediately!
This is my favorite chocolate chip cookie recipe of all time, which is saying a lot, because I've tried many varieties and am very serious about my cookies. Originally, I received this recipe from a friend's awesome mother who ran her own bakery, and I've since found it floating around the internets as well. So below, for your baking pleasure, you'll find some cookie documentation and the fantastic recipe.
Cookie Ingredients
Eggs for Cookies
"Butter"
The secret ingredient? Butter-flavored crisco. Some people think using shortening is weird or immediately associate it with lard, even though it's vegetable based. But it makes the cookies perfectly crunchy on the outside and chewy and gooey and the inside. So trust me, just try it
Cookie Mix
Cookie Dough
Cookies Cooling

Stuff:

3/4 cup Butter-Flavored Crisco 
1 1/4 cup packed Brown Sugar
A little milk (no more than 2-3 T)
1 tablespoon Vanilla
Egg
1 3/4 cup flour (I haven't tried whole wheat)
1 teaspoon Salt
1 teaspoon Baking Soda (A little less than 1 t gives you chewier cookies)
1 cup chocolate chips (milk chocolate, semi-sweet, dark, or mix it up!)
1 cup nuts (optional... I usually leave them out just to avoid allergy issues)

  • To Do...
  • Pre-heat oven to 375 degrees. Cream butter-flavor crisco, brown sugar, and vanilla together in a large bowl. Blend in egg. Pour in a little bit of milk while blending, and continue to add until creamy (instead of sticky looking). Do not exceed 2-3 teaspoons. 

  • Combine flour, salt, and baking soda in a separate bowl. Gradually add flour, and blend well after each addition. Stir in chocolate chips (and nuts). Drop rounded Tablespoonfuls  of dough a few inches apart on baking sheet (do not grease). 

  • Bake at 375 for 7 to 10 minutes for chewy cookies or 10-12 minutes for crisp cookies. Watch your cookies carefully, for the perfect cookies (in my opinion), they need to come out when they look almost undercooked, and the edges are JUST beginning to brown. If you take them out when the tops brown, they will be very crunchy. 

  • Cool on baking sheet for two minutes (I usually move them with a spatula across the baking sheet when they first come out because they tend to stick a bit if you leave them in place). Remove to cooling rack. Makes just under 3 dozen cookies when I make them! 

  • Let cool just a little, pour a glass of milk and enjoy! So much better than the store-bought dough. You also might want to sample some of the dough, if you're not too worried about the eggs and such ; )

Let me know if you make them and love them as much as I do! 
<3<3<3

3 comments:

  1. EVERYONE - This is the best recipe of all time. These cookies are delicious...not your typical chocolate chip cookies.

    ReplyDelete
  2. and she does take her cookies VERY SERIOUSLY.

    ReplyDelete