Saturday, October 03, 2009
Blue Ridge Mountain Chocolate Chip Cookies
A confession I have to make: I had always been afraid to bake chocolate chip cookies...until I tried this recipe.
Now why was I afraid? Well, I had always used the Nestle Toll House Cookie recipe at the label of the chocolate chips, and my stand mixer, then my cookies would always be flat. If I use the Choc-Oat Chip cookie recipe, they might not be that flat...but they are still too flat for me.
This is the first time I tried a recipe off recipezaar for a cookie. And this is the first chocolate chip cookie recipe that removed my anxiety over baking cookies.
I also realized that I should stick to creaming the butter within 30 minutes of being in room temp, and to only use hand mixer instead of the stand mixer.
Then maybe I will try again Nestle Toll House recipe...we will see if those were indeed the factors that make my cookies flat.
In the meantime, my kids are happy with these, and I am gonna have them in my recipe collection here in my kusina.
Blue Ridge Mountains Chocolate Chip Cookies
30 min | 10 min prep
2 -3 dozen
1/2 cup shortening
1/2 cup butter
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1 teaspoon baking soda
2 3/4 cups bleached all purpose flour (see note below)
1 teaspoon salt
2 cups chocolate chips (I use Ghirardelli brand)
Note: The recipe initially calls for 2 1/2 cups flour, but with the added note if you want them more softer and rounder cookie to add 1/4 cup flour. I add the 1/4 cup making it 2 3/4 cups total.
Cream shortening, butter, sugars, then eggs and vanilla and almond extracts.
Blend dry ingredients and add to mixture.
Stir in Chocolate chips.
Drop by large tablespoons (I use cookie scoop) onto ungreased cookie sheet, leaving 2-inches room in between to allow cookies to spread. I press down lightly with a measuring cup to bake more uniform cookies).
Bake at 375° for 10 minutes until lightly brown.
Makes 2-3 dozen cookies depending on size.