For those that follow me on twitter might have seen my tweets about making chocolate chip cookies. This was a request made by the Vegetarian for her last day of class, to give to her students. After making a batch of these cookies from The Dessert Bible, I realized that it wasn’t nearly enough cookies. Since I had already used all of my chocolate, I decided to make sugar cookies to go with these. Despite having very few chocolate chip cookies (It was actually 21), I still was able to kidnap a couple for my own eating enjoyment. I’m not super big into baking, let alone baking desserts, so when I was able to make these cookies with great ease, I was pretty proud of myself.
The cookies themselves are meant to be made a bit larger, 20 per batch, to ensure that the outside is crispy, while the inside remains soft and gooey. For me, a fully crispy cookie might as well not exist. Soft center of bust. The recipe that I used went into terrific details on the trials and tribulations of making chocolate cookies, describing the various attempts to make it perfect. In addition, there is also an in depth review of what chocolate is the best. After reading this, it was clear that I needed something better than nestle chips. The overall favorite included Tropical Source, Ghiradelli and Guittard. I opted for the Guittard chips. The were large and made the cookies super chocolate-y.
The biggest tip I can give, which the recipe also provides is to cook the cookies for less time and if necessary, cook longer. You can always cook a little more, you can’t take the time back for overcooked cookies. Large cookies are best. This recipe makes 20 large cookies.
Recipe from The Dessert Bible
1/4 cup crisco
8 tablespoons unsalted butter, 1 1/2 sticks, soft, but still firm
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg white
2 teaspoons vanilla extract
2 cups plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
10 ounces chocolate chips – Tropical Source, Ghiradelli or Guittard
Place over rack in center of oven and heat to 375.
Beat the crisco and butter in a medium bowl with a wooden spoon until pretty smooth, but with a few harder pieces, about 1 minute.
Add sugars and stir until well blended. Add egg, egg white and vanilla and beat until smooth. In a separate bowl, whisk together flour, salt and baking powder. Add to the batter and mix until smooth. Add the chips and fold in.
Line a large cookie sheet with parchment paper and place heaping tablespoons on the paper about 1 1/2 inches apart. Shape the dough quickly so that the spoonfuls are compact and not too spread out.
Bake for 12 minutes (even do 10 and then let it go another few) or until tops are lightly browned. Rotate pan back to front half way through cooking time. Do not overcook!
Slide parchment paper to wire rack to cool. Repeat as needed with remaining dough. You should be able to do this in two batches.