After reading about the Ultimate Chocolate Chip cookie on Phemomenon's blog, I just had to respond! Everyone's looking for the perfect recipe. I like soft, crispy on the edges, and not doughy in the center. The perfect balance of cookie, chips, and nuts...I also love the versatility of adding any kind of chip or chocolate chunk in it...I have tried to make cookies with only butter in it, and I have not had success with them. The cookies tend to spread out very thin. It is probably because I do not let my dough sit in the fridge for 36 hours! If I tried to do that, the dough would "disappear" overnight...I am a cookie dough fiend!
So, my compromise is to make cookies that are 50% butter or margarine (I use I Can't Believe it's Not Butter) and 50% shortening. I do add less chocolate chips and a little more flour. I like the balance of cookie, chips, and nuts.
So, try this cookie and add your own favorite "add-ins," whether it be chocolate chunks, semi-sweet chips, or Andes Mint chips.Macadamia Chip Cookies
adapted from Better Homes & Gardens
(4x6 printable recipe) (full page recipe)
1/2 c. shortening
1/2 c. butter or margarine
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1 t. vanilla
2 3/4 c. all purpose flour
1 t. baking soda
1/2 t. salt
1 c. white chocolate chips*
1 c. macadamia nuts, chopped**
In an electric mixer, beat butter and shortening till well combined.
Add sugars and beat till fluffy.
Add eggs and vanilla. Mix completely.
Add flour, soda, and salt, mixing thoroughly.
Stir in chocolate pieces and nuts.
Drop from 2T. cookie scoop onto ungreased baking sheet.
Bake in 375 degree oven for 10-12 minutes, until tops are dry and golden.
Do not remove from cookie sheets until cookies are set and cool.
Makes 40 cookies
*substitute your favorite chocolate chip...milk, semi-sweet or chunk.
**substitute your favorite nut...walnut, pecan or hazelnuts.
0 comments:
Post a Comment