Thursday, March 1, 2012
Chocolate Chip Cookies
I begin with Crisco's Ultimate Chocolate Chip Cookie Recipe that appeared on their Butter Flavored Crisco packages about 15 years ago. Then I add 1/2 teaspoon of cinnamon and 1/2 teaspoon of Brown and Jenkin's Cooking with Coffee. You can play with these amounts. Sometimes I use a teaspoon of one instead of both. When it calls for salt I use a sea salt that is a bit coarser than table salt. All these are added with the flour.
Additional Note: Do not serve these to children before bedtime... it just doesn't work. On a similar note they are a great pick-me-up during a 3 hour class!
3/4 cup Butter Flavor Crisco Shortening
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon salt (I use sea salt*)
3/4 teaspoon baking soda
1/2 teaspoon cinnamon* (if omitting coffee powder up to 1 teaspoon)
1/2 teaspoon coffee powder* (I imagine that you could substitute espresso powder, but I haven't tried it) (use 1 teaspoon for mocha chocolate chip cookies)
2 cups semisweet chocolate chips
1. Heat oven to 375 degrees.
2 Combine Butter Flavor Crisco, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt, baking soda, cinnamon*, and coffee powder*. Mix into creamed mixture just until blended. Stir in chocolate chips.
4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time for 8-10 minutes for chewy cookies, or 11-13 minutes for crisp cookies. Do not overbake. Cool for 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Makes about 3 dozen.
* Denotes additions to the original recipe