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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