Sunday, May 29, 2011

**NoT so bad "cOOk" anymOre!**

So to begin, everyone knows that I am horrible when it comes to baking/cooking chocolate chip cookies! For some reason they are always flat.. I hear "add more flower, move your rack up/down, try having your house colder..." every trick I have tried! Well I came across this blog  with a delicious "HOW TO" on chocolate chip cookies. She promised this recipe "NEVER FAILS" and so I took her word for it! Well low and behold!... Guess what! MY COOKIES WERE PERFECT! (I recommend you all go check out her page! She does some really fun stuff!) Dont we all think its only fair to "share" a good recipe when we find one!! So, here we go......

Ingredients! (makes about 6 dozen cookies..)

1 Cup Vegetable Shortening
1 Cup Butter (don't use margarine)
1 1/2 cups White Sugar
1 1/2 cups Brown Sugar
3 eggs
2 tsp Vanilla

5 3/4 to 6 cups Flour (if the cookies feel flat, use 6 cups)
1 1/2 tsp Baking Soda
1 1/2 tsp Salt

1 bags choc chips (12 oz bags) - 1 semi-sweet guittard chocolate chips (I never tried these kind before. My husband took a bite of cookie dough and spit the choc. chips out.. (not surprising by his picky eating habits) but once the cookies came out of the oven he couldnt keep out of them and actually liked the MELTED chocolate chips.. So who knows..... Id like to hear what you all think of them.

***There are three key points in this recipe***
1. Use shortening and butter. I know some of you are going to replace the shortening with butter, and I won't hold it against you. But the shortening is what gives the cookie a slight crispness around the edges while still feeling soft inside.

So, start by mixing the shortening and butter with white and brown sugar. Add the three eggs and vanilla and here's the second key point....

2. Mix the buttery/egg mixture for a full THREE minutes. The time is important for the eggs and butter to become fully whipped and to develop new chemistry. You'll watch the buttery mix go from gushy liquid to beautiful cream:

In a separate bowl, mix the dry ingredients together (flour, baking soda, and salt). Add 1/2 of the flour mixture to the butter mixture and mix. Then add the other 1/2 and mix.
And finally....

3. Use a lot of good chocolate chips and mix semi-sweet with milk chips.
Some recipes call for one bag of chocolate chips.

They had a brilliant idea about the left over cookie dough. (that is if you dont cook the whole 6 dozen) Roll them into balls on a flat surface and place in freezer for about 20 minutes. After stick them in a container until next time! (Why couldnt I ever thought of that)...!

Ready for the oven!

Do you see that?? FluFF? Cuz I sure do!! SUCCESS!

1 comment:

  1. haha, Cami, your cookies look yummy!!! Glad you finally found a recipe that works for you, I bet Nick's happy!!!!