Olla-Podrida: chocolate chip cookie recipe

Thursday, January 21, 2016

Ultimate Chocolate Chip Cookies

The other day when I was greasing and flouring the pan to use in making the Rum Cake, I had occasion to open up a new package of Crisco sticks. In doing so, I came across a recipe on the package for “Ultimate Chocolate Chip Cookies.” Huh, I thought to myself, I wonder how these taste. I have never made a chocolate chip cookie using all shortening or all brown sugar, so you just know that I had to give these a try. I’m not sure that I have ever experienced what I’d consider to be the ultimate in chocolate chip cookies, but these are darned good. Personally, I really liked the brown sugar, and equal amounts of chocolate chips and pecans. Truth be told, I like my chocolate chip cookies rather light on chips, and would probably like them even more if there were no chips at all!

I used a cookie scoop to make mine, so didn’t quite get three dozen out of this recipe. I’d count them to let you know how many I did get, but most of them are gone.

Ultimate Chocolate Chip Cookies

3/4 stick Crisco

1-1/4 cups firmly packed brown sugar

2 tablespoons milk

1 tablespoon vanilla extract

1 egg (I used an extra-large egg)

1-3/4 cups flour

1 teaspoon salt

3/4 teaspoon baking soda

1 cup semi-sweet chocolate chips

1 cup chopped pecans

Preheat oven to 375ºF. Beat shortening and brown sugar in large bowl on medium speed with electric mixer until light and fluffy. Beat in milk, vanilla, and egg.

Combine flour, salt, and baking soda. Stir into shortening mixture until blended. Stir in chocolate chips and pecans. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheet.

Bake 8 to 13 minutes until lightly browned. Cool 2 minutes. Remove to rack to cool completely.

Makes 3 dozen cookies (more or less)

PRINT RECIPE

This post is linked to:

Full Plate Thursday

Create It Thursday

Thursday Favorite Things

Fabulous Friday

Simple and Sweet Fridays

Foodie Friday & Everything Else

Fridays Flash Blog
Friday Frenzy

Tuesday, November 4, 2014

Not Your Momma’s M&M Cookies

This is a recipe born of necessity. Namely, my overwhelming need to rid the house of all of the leftover Halloween Candy that Mr. O-P was possessed to buy despite our history of few, if any, Trick-or-Treaters. Sigh. I have brownie ideas marinating in my head at the moment with an eye toward eliminating the mini Snickers, Milky Way, and Three Musketeers bars, but today I tackled the M&Ms.

Because I like M&Ms (and, really, who doesn't?), I also like M&M cookies. Largely, though, I've found M&M cookies to be simply clones of chocolate chip cookies with the candy in place of the chocolate chips. I wanted to give mine a little extra crunch and flavor, so added brickle bits to the recipe. Oh, yeah, these are good.

This recipe goes together easily, and has a great crumb, thanks to the combined use of both butter and margarine. Do not wander from this combination. You need both to get the perfect texture and the right cookie “chubby-ness.”

These freeze beautifully if you'd like to make them now and save them for the holidays.

Not Your Momma’s M&M Cookies

1/2 cup margarine (1 stick)

1/2 cup butter (1 stick)

3/4 cup brown sugar, packed

3/4 cup granulated sugar

2 large eggs

2 tsp. vanilla extract

2 1/2 cups flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

2/3 cup Bits ‘O Brickle chips

1 cup M&M candies

Preheat the oven to 375°F.

Cream the margarine and butter with the brown and granulated sugars. Add the eggs and vanilla and beat until fluffy.

In a separate bowl, combine the flour, baking soda and salt, and add to the creamed mixture. Stir in the semi-sweet, milk chocolate, and brickle chips. Fold in the M&Ms.

Drop rounded spoonfuls of batter 2 inches apart onto a baking sheet. Bake the cookies until they're pale golden brown, 12 to 14 minutes.

Makes 4 dozen cookies.