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Okay, first batch of my fablious chocolate chip cookies are out of the oven and cooling. Activating Food Transfer Protocol... Now!
* * *
Bother. Made the mistake of downloading and installing the latest App update, and now it's not working. Oh, well; you can have the recipe instead:
Rod Smith's
"Fablious Chocolate Chip Cookies"
Preheat oven to 350 F
Cream Together:
2 cups vegetable shortening (If melted for easy measuring use 1 3/4 cups)
1 cup cane sugar
2 cups firmly packed light brown sugar (Domino recommended)
2 tsp. vanilla extract (the real stuff, not imitation)
Note: If using whole wheat flour (see below) extra
vanilla will be required, as much as double the base
amount.
Fold In:
4 well-beaten large eggs (brown preferred)
Sift Together:
4 1/2 cups flour (up to 2 cups of this may be whole wheat; bread flour is recommended for
the rest)
1/2 - 1 tsp. baking soda
1 tsp. salt (optional)
Fold sifted dry ingredients into creamed mixture. Remove bowl from mixer and stir in at least 4 cups (24 oz.) semi-sweet chocolate chips* (use real chocolate chips, Nestle's if available; for an interesting variation use 1/3 rd white chocolate chips). Put cookies on sheet and bake for 10-15 minutes, rotating sheet halfway through for even cooking. If making larger cookies, set oven to 375 for the same baking time. The quicker baking keeps them from going flat. However, this will make them crisp instead of chewy. (Hey, I like crisp cookies!)
The dough should be fairly stiff, so that you have to work the chips in with both hands. A wet dough is normally caused by using too much shortening. If this happens, add more flour. A dough that is too dry will not hold together properly, and chips will drop out.
The whole wheat flour adds both texture and taste, resulting in a slightly chewy but still crisp cookie with an almost nutty flavor. Note that too much whole wheat will overwhelm the taste of the other ingredients. Also, be sure to use fresh ingredients, especially flour. Due to its higher nutritional content, whole wheat flour is generally no longer usable after three months of unrefrigerated storage.
Note: This is a double batch, and produces a sizable amount of cookies.
*Rod's philosophy of chocolate chip cookies: Add all the chips the batter can hold. Then add some more.
* * *
Bother. Made the mistake of downloading and installing the latest App update, and now it's not working. Oh, well; you can have the recipe instead:
Rod Smith's
"Fablious Chocolate Chip Cookies"
Preheat oven to 350 F
Cream Together:
2 cups vegetable shortening (If melted for easy measuring use 1 3/4 cups)
1 cup cane sugar
2 cups firmly packed light brown sugar (Domino recommended)
2 tsp. vanilla extract (the real stuff, not imitation)
Note: If using whole wheat flour (see below) extra
vanilla will be required, as much as double the base
amount.
Fold In:
4 well-beaten large eggs (brown preferred)
Sift Together:
4 1/2 cups flour (up to 2 cups of this may be whole wheat; bread flour is recommended for
the rest)
1/2 - 1 tsp. baking soda
1 tsp. salt (optional)
Fold sifted dry ingredients into creamed mixture. Remove bowl from mixer and stir in at least 4 cups (24 oz.) semi-sweet chocolate chips* (use real chocolate chips, Nestle's if available; for an interesting variation use 1/3 rd white chocolate chips). Put cookies on sheet and bake for 10-15 minutes, rotating sheet halfway through for even cooking. If making larger cookies, set oven to 375 for the same baking time. The quicker baking keeps them from going flat. However, this will make them crisp instead of chewy. (Hey, I like crisp cookies!)
The dough should be fairly stiff, so that you have to work the chips in with both hands. A wet dough is normally caused by using too much shortening. If this happens, add more flour. A dough that is too dry will not hold together properly, and chips will drop out.
The whole wheat flour adds both texture and taste, resulting in a slightly chewy but still crisp cookie with an almost nutty flavor. Note that too much whole wheat will overwhelm the taste of the other ingredients. Also, be sure to use fresh ingredients, especially flour. Due to its higher nutritional content, whole wheat flour is generally no longer usable after three months of unrefrigerated storage.
Note: This is a double batch, and produces a sizable amount of cookies.
*Rod's philosophy of chocolate chip cookies: Add all the chips the batter can hold. Then add some more.
