YIELD: Servings



CHOCOLATE CHIP COOKIE—VARIATIONS

A few tweaks in a basic chocolate chip recipe can yield 3 delicious results. Butter spreads more than shortening, resulting in a thinner, crispier cookie. The protein and water in eggs, cream, and milk help to provide extra steam and hold batter together, making a softer, more cake-like cookie. Brown sugar absorbs moisture, making for a softer cookie, while granulated sugar results in a crispier cookie

BASIC CHOCOLATE CHIP COOKIES

YIELD: ~30 cookies

|¼ c. |60 mL |Shortening |

|¼ c. |60 mL |Butter or margarine |

|½ c. |125 mL |Packed brown sugar |

|¼ c. |60 mL |Sugar |

|¼ tsp. |1 mL |Baking soda |

|1/8 tsp. |0.5 mL |Salt |

|1 |1 |Egg |

|½ tsp. |2 mL |Vanilla |

|1¼ c. |300 mL |Flour |

|1/3 c. |75 mL |Chocolate chips |

1. Preheat oven to 3750F (1900C).

2. In a large bowl, cream together shorting and margarine for 30 seconds. Add sugars and cream together, about 1-2 minutes.

3. Add baking soda and salt; beat until combined. Add egg and vanilla and beat.

4. Add half of the flour and mix until combined.

5. Add remaining flour and mix by hand until a soft dough is formed. Stir in chocolate chips.

6. Drop by rounded spoonfuls 2” (5 cm) apart on an ungreased cookie sheet. Bake for 8-10 minutes, or until edges are golden brown.

7. Let cookies cool on cookie sheet for 1 minute. Remove cookies to cooling rack and allow to cool.

SOURCE: Better Homes and Gardens, Feb ’99

THIN AND CRISPY CHOCOLATE CHIP COOKIES

YIELD: ~30 cookies

|½ C. |125 mL |Butter or margarine |

|3/8 c. |90 mL |Packed brown sugar |

|3/8 c. |90 mL |Sugar |

|¼ tsp. |1 mL |Baking soda |

|1/8 tsp. |0.5 mL |Salt |

|½ |½ |Egg |

|½ tsp. |2 mL |Vanilla |

|1 c. |250 mL |Flour |

|1/3 c. |75 mL |Chocolate chips |

1. Preheat oven to 3750F (1900C).

2. In a large bowl, cream butter or margarine for 30 seconds. Add sugars and cream together, about 1-2 minutes.

3. Add baking soda and salt; beat until combined. Add egg and vanilla and beat.

4. Add half of the flour and mix until combined.

5. Add remaining flour and mix by hand until a soft dough is formed. Stir in chocolate chips.

6. Drop by rounded spoonfuls 2” (5 cm) apart on an ungreased cookie sheet. Bake for 10-12 minutes, or until edges are golden brown.

7. Let cookies cool on cookie sheet for 1 minute. Remove cookies to cooling rack and allow to cool.

SOURCE: Better Homes and Gardens, Feb ’99

SOFT AND CAKE-LIKE CHOCOLATE CHIP COOKIES

YIELD: ~30 cookies

|¼ c. |60 mL |Shortening |

|¾ c. |175 mL |Packed brown sugar |

|1 |1 |Egg, slightly beaten |

|½ tsp. |2 mL |Vanilla |

|1¼ c. |300 mL |Flour |

|½ tsp. |2 mL |Baking soda |

|¼ tsp. |1 mL |Baking powder |

|¼ tsp. |1 mL |Salt |

|½ c. |125 mL |Sour cream |

|1/3 c. |75 mL |Chocolate chips |

1. Preheat oven to 3750F (1900C).

2. In a large bowl, cream shortening for 30 seconds. Add sugar and cream until combined, about 1-2 minutes. Add egg and vanilla and beat.

3. In a large bowl, combine flour, baking soda, baking powder, and salt.

4. Alternately add flour mixture and sour cream to shortening mixture, beating after each addition. There should be 3 additions of the dry ingredients and 2 of sour cream

5. Stir in chocolate chips.

6. Drop by rounded spoonfuls 2” (5 cm) apart on an ungreased cookie sheet. Bake for 9-11 minutes, or until edges are golden brown.

7. Let cookies cool on cookie sheet for 1 minute. Remove cookies to cooling rack and allow to cool.

SOURCE: Better Homes and Gardens, Feb ’99

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