Chocolate chip cookies are iconic, delicious and probably the most made cookie in the US. There are probably as many recipes as there are cookies made, well maybe not but close. I have a couple of recipes that I like to use and they always produce a great cookie. The other day I got an email from King Arthur flour, The Bakers Catalog disecting, demystifying and decoding the chocolate chip cookie.
It is actually a great article with suggestions for different types of cookies from chewy and soft to crisp and crunchy. I decided that I would make her favorite chocolate chip cookie recipe and see what all the hype is about. I was a little put off that it contains some shortening, mind you I have nothing against vegetable shortening but really like my cookies made using only butter for the most part. This uses butter and shortening. The method is also very different,creaming the butter straight from the fridge (love not having to bring to room temp) with shortening, vinegar, baking soda, sugars and vanilla.
The cookies are really fantastic crispy edges with a soft middle. You know that the butter is there but using some shortening gives the cookies a wonderful texture. All in all a really good recipe that I will add to my favorites and will be making again.
Chocolate Chip Cookies
Recipe by PJ Hamel for King Arthur Flour
2/3 cup light brown sugar packed
2/3 cup granulated sugar
1/2 cup, 1 stick, 8 tbs or 4 oz butter straight from the refrigerator
1/2 cup vegetable shortening
3/4 tsp salt or 1/2 tsp if you used salted butter
2 tsp vanilla extract
1 tsp baking soda
1 tsp apple cider or white vinegar
1 large egg
2 cups all purpose flour
2 cups chocolate chunks or chips (I mixed milk and dark chocolate)
In stand mixer fitted with paddle attachment mix the butter, sugars, shortening, salt, vanilla. baking soda, and vinegar until light and fluffy. Add the egg and contine mixing until combined. Add the flour and mix gently only until the flour is incorporated into the wet ingredients. Remove bowl from stand and mix in chocolate by hand. Refrigerate dough for 1 hour before baking. Pre heat oven to 375 degree’s while dough chills and line baking sheet with parchment or silpat.
Scoop onto baking sheet using a 1 1/4 inch scoop placing each ball about 2 inches apart. Bake for 11-12 minutes edges will be golden brown.
In closing I wanted to share photo’s of the garden which right now is in full bloom. The flowers are just beautiful and I have hundreds of beautiful fragrant roses, peonies and the annuals that I bought. I am also very excited that my tomato plants are doing well and already have those yellow blossoms.