recipe
Dec
29
2006

Recipe of the Day: Susan's Chocolate Chip Cookies

cookies
For years I cringed when my sweet man would ask about Chocolate Chip Cookies. For a couple of reasons. One, his mother might have been the best cookie baker on the face of this earth and two, mine never turned out the same way twice. They were just different versions of “not very good chocolate chip cookies”.

But after nearly 30 years of trying and failing…I think these are the perfect Chocolate Chip Cookies for me! Before you stroke out about the margarine AND shortening in this recipe, remember I was going for best, not healthiest.

Susan’s Chocolate Chip Cookies

3/4 cup granulated sugar
1 cup brown sugar (packed)
1/4 cup each of butter (unsalted) & margarine (not the whipped – I use Parkay), softened
1/2 cup shortening
1 TBSP vanilla, 1/2 tsp each of butter, coconut & almond flavorings
2 large farm fresh eggs slightly beaten, room temperature
3 cups all purpose flour
1 tsp baking soda
1 tsp salt
3 cups chocolate chips (I use a variety of milk chocolate, semi sweet and bittersweet)
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 cup coconut

Preheat oven to 375. In a large bowl, combine sugars; add butter, margarine and shortening and cream together with sugars. Add eggs one at a time beating after each addition. Stir in the milk and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Using a wooden spoon, stir in the chocolate chips, nuts and coconut.

Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

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