|
 Chocolate Chip Cookies
Nothing says "Mom" like a really good chocolate chip cookie!
Crispy on the outside, chewy on the inside
Makes 2 dozen or more cookies
Preheat oven to 350 degrees.
1 cup butter-flavor shortening
1 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup malted milk powder (vanilla flavor)
1 tablespoon barley malt syrup* (may substitute 1 tablespoon corn syrup)
1 tablespoon vanilla extract
1 egg
2 cups flour
1 teaspooon baking soda
3/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 cup milk chocolate chips
*Barley Malt Syrup is available at health food groceries, such as Whole Foods Market.
It is a sweetener which adds a subtle malt flavor to the cookies.
Combine the shortening, sugars, malted milk powder, malt syrup, and vanilla in mixing bowl
and beat until well combined; about 2 minutes.
Scrape the sides and bottom of the bowl well during mixing.
The malted milk powder will sometimes clump a little.
Add the egg and beat until light and fluffy.
Mix the flour, baking soda and salt together. Add to creamed shortening/sugar mixture gradually on slower mixer speed, mixing only until ingredients are incorporated. Stir in chocolate chips.
Shape dough into 2 inch balls, spaced about 3" apart on cookie sheets lined with parchment paper, or ungreased cookie sheets. Bake at 350 degrees for about 12- 14 minutes or until they begin to brown and are firm around the edges. Cool on the cookie sheets for 5 minutes or so, then remove to wire racks to finish cooling.
The difference between a chewy cookie and crispy one is in the baking. A chewy cookie won't look completely done when removed from the oven. As a doneness test, press the edge of a cookie. It should feel firm. The top of the cookie will have started to brown, but will still look moist under the cracks that appear as the cookiesbake. For a crunchier cookie, let them brown another minute or two after the "chewy" stage has been reached, but watch them carefully. Remember, residual heat in the cookies will cause them to continue to cook for a few minutes after removing them from the oven.
Variation: Adding nuts.
Chop 1 cup pecans and toast them in the oven as it is preheating just until the nuts release their fragrance. They won't look very brown, but will smell delicious and nutty. This only takes a couple minutes. Don't let them toast beyond this point or they become bitter. Put them on a plate and cool them in the fridge while you mix the cookie dough. They need to be completely cool when added to the dough. Decrease each kind of chocolate chip by 1/4 cup when adding nuts.
Grab a big glass of cold milk and enjoy!
Click here for printable version.
|
