I've tried a lot of chocolate chip cookie recipes. There have been a few keepers along the way. My favorite one--the one I make when I just need a simple, easy chocolate chip cookie that tastes GREAT is this one. I got it out of a cookbook that Pamela W. put together for me and several others back when I was single and living in Taiwan. There were 7 or 8 of us there who were a year or two out of college and were all about to get married. So several of the ladies we knew contributed recipes to a little cookbook for us. This is one of Kandy P.'s recipes. But as I remember the story, this is actually the recipe of another mom. Their girls were friends and Hannah and Hil preferred "the other mother's" chocolate chip cookies to Kandy's. Hence the name of the cookies. I have made one little addition of my own to this recipe. I add rum extract. It makes the cookies even more amazing! If you don't have that stocked though, don't worry about it! I can only hope that one day all my kids' friends think of me as the mom with the best chocolate chip cookies!
The Other Mother's Chocolate Chip Cookies
2/3 cup shortening (Crisco)
2/3 cup margarine or butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1 capful (about 1/4-1/3 tsp) rum extract (opt)
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
6-12 oz semi-sweet chocolate chips
Blend together the shortening, butter, white sugar, and brown sugar. Add in eggs and extracts and blend well. Mix in flour, salt, and baking soda. Stir in chocolate chips. Bake at 375F (195C) for 8-10 minutes. Remove to wire rack to cool.
Notes: I used to try making these with just a local margarine. It didn't work that great. I now buy Crisco because I can get the large cans of it on Taobao for 50-60 kuai (just search Crisco--for you China based readers). That's really not much different (if not cheaper!) than butter. So I usually use Crisco and butter to make mine. Also, this calls for a full bag of chocolate chips. I NEVER put that many in! I usually use a half bag at most. Probably a heaping cup of them. Its plenty for our tastes. It will be fine with a chopped chocolate bar, too. I take mine out of the oven when they are still puffy and just starting to brown. They deflate when I take them out. That way they are good and chewy! These cookies work great if you make them all up then freeze them and take them out as you need them. Or just keep the dough in the fridge for about a week and make them hot when you want them!
The Other Mother's Chocolate Chip Cookies
2/3 cup shortening (Crisco)
2/3 cup margarine or butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1 capful (about 1/4-1/3 tsp) rum extract (opt)
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
6-12 oz semi-sweet chocolate chips
Blend together the shortening, butter, white sugar, and brown sugar. Add in eggs and extracts and blend well. Mix in flour, salt, and baking soda. Stir in chocolate chips. Bake at 375F (195C) for 8-10 minutes. Remove to wire rack to cool.
Notes: I used to try making these with just a local margarine. It didn't work that great. I now buy Crisco because I can get the large cans of it on Taobao for 50-60 kuai (just search Crisco--for you China based readers). That's really not much different (if not cheaper!) than butter. So I usually use Crisco and butter to make mine. Also, this calls for a full bag of chocolate chips. I NEVER put that many in! I usually use a half bag at most. Probably a heaping cup of them. Its plenty for our tastes. It will be fine with a chopped chocolate bar, too. I take mine out of the oven when they are still puffy and just starting to brown. They deflate when I take them out. That way they are good and chewy! These cookies work great if you make them all up then freeze them and take them out as you need them. Or just keep the dough in the fridge for about a week and make them hot when you want them!
Just made these this week! They are also my go-to chocolate chip cookies. I have the recipe on a card in "the other mother's" handwriting. :) I have made these with butterscotch chips with huge success. Yummy in the fall!
ReplyDeleteI recently found a recipe that uses only oil...so I pretty much only use it now. http://kosherfood.about.com/od/desserts/r/chocchip_oil.htm
ReplyDeleteDo you think it would work in the cookie cake format?
Hey! I've only ever used this recipe in my cookie cakes. It works so good that I haven't wanted to mess with it. But I know recipes with shortening and butter can be more challenging overseas. I'd just suggest making up a batch of your oil-based cookie dough and trying it in a small pan--like an 8 in round, bottom of a pie plate, or smaller. That way you don't waste a lot of your dough if it doesn't work! :)
ReplyDeleteThanks! I think that's a great idea...we have a 5 yr old bday coming up and no one is going to complain about having to sample a practice cake! The recipe I listed is a great one for cookies, they stay super chewy inside and look pretty on the outside, freeze great. I will let you know how they turn out as a cake.
ReplyDeleteI'll give the link a try! Always looking for new things! Thanks!
ReplyDeleteSo I made a practice cake and three cakes for her party (I had small pans and a lot of guests!). Overcooked the practice cake a touch but remedied it for the party. I think the recipe worked really well and I love that it uses no butter and is cooked on foil for easy clean up. Thanks for the idea!
ReplyDelete