chocolate chip cookies
.: 2 cups all-purpose flour
.: 1 tsp. baking soda
.: 1/2 tsp. salt.: 1/2 cup butter, softened
.: 1/2 cup vegetable shortening (used butter flavored vegetable shortening)
.: 1 cup firmly packed brown sugar
.: 1/2 cup granulated sugar (used 1/4 cup).: 1 1/2 tsp. vanilla extract
.: 1 egg
.: 1 cup semi-sweet or milk chocolate chips (used 2 cups semi-sweet cc instead)
.: 1 cup white chocolate chips (optional).: 1/2 cup chopped pecans (optional)
1. preheat oven to 375 F with oven rack in the middle.
2. mix flour, baking soda, & salt together in a medium bowl.
3. beat butter, shortening, brown sugar, & granulated sugar in bowl of a stand mixer on medium-high speed until creamy, scraping down bowl once or twice. add vanilla & egg & mix well.
4. reduce mixer speed to low & add the flour mixture. scrape down sides of bowl & beat until dough forms. by hand, stir in chocolate chips, white chocolate chips, & pecans.
5. drop dough in rounded tablespoon about 2 inches apart onto an ungreased cookie sheet.
6. bake 8 to 10 minutes until cookies are browned on edges.
the other day i saw this great looking chocolate chip cookies from honey & jam and added to the top of my ccc bakes list. however, my cookies didn't turn out looking anything like hannah and i wondered how she got her cookies to form that way; thin, soft, chewy, crumbly & mini peaks were created from the chocolate chips. i followed the recipe accordingly and also used a cookie scoop to measure the dough. it came out looking like a regular cookie that i've been making all the time. the cookies are tasty but do get a little rich & buttery afterwards and the obvious reason is i used the wrong shortening (butter flavored vegetable shortening to be exact which i purchased in error) instead of the original vegetable shortening the recipe called for. next time, i will give it another try with regular vegetable shortening but until then i'm taking a cookie break and will be back for a few more ccc taste test.
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