"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cookies
Reply
 
Thread Tools Display Modes
 
Old 08-19-2006, 04:19 PM   #1
Senior Cook
 
unmuzzleme's Avatar
 
Join Date: Jul 2006
Location: Pittsburgh, PA
Posts: 104
TNT Chocolate Chocolate Chip cookies

These cookies can be baked more or less according to taste. My sister bakes them a very short time so that they JUST hold together. She likes them super gooey. They're quite decadent, and I like mine a bit more done than she does.

I think you could use a stand mixer for these, but I never do. I just beat with a wooden spoon by hand.

Enjoy!

Chocolate Chocolate Chip Cookies

2/3 cup shortening
1 1/2 cups light brown sugar, packed
1 TBSP water
1 tsp vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1/3 cup cocoa powder
1/2 tsp salt
1/4 tsp baking soda
12 oz. semi-sweet chocolate chips

Preheat oven to 375 degrees F.

Beat shortening, brown sugar, water, and vanilla extract until well combined. Add eggs, one at a time, until mixture is homogenous.
In a separate bowl, sift together flour, cocoa powder, salt, and baking soda. Gradually add the dry mixture to the wet, mixing until just combined. (Do not overmix!) Stir in the chocolate chips (just a few stirs will do it)
The consistency may seem a little more wet than most cookie batters. DO NOT add more flour!

Drop onto cookie sheet lined with parchment paper. For consistent drops, you could use a small ice cream scooper. I just use a spoon and eyeball it. I'd say they should be about 2 TBSP each.


Bake 7-9 minutes or until the cookies are set (they will appear to "dry" on top).

Yields about 3 dozen cookies.

Eat them WARM...with a cold glass of milk, a cup of coffee, or a bowl of vanilla ice cream.

__________________

__________________
unmuzzleme is offline   Reply With Quote
Old 08-20-2006, 04:23 AM   #2
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Hi unmuzzleme, thanks for this recipe. Do you think I can replace the shortening with butter? I try to avoid using shortening when possible... Thanks!
__________________

__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 08-21-2006, 02:03 AM   #3
Senior Cook
 
unmuzzleme's Avatar
 
Join Date: Jul 2006
Location: Pittsburgh, PA
Posts: 104
Hmm, I think so. Not sure if the amount would be the same. I've never tried it. Maybe someone else has experience with substitution of butter for shortening that they'd like to share?
__________________
unmuzzleme is offline   Reply With Quote
Old 08-21-2006, 02:14 AM   #4
Senior Cook
 
unmuzzleme's Avatar
 
Join Date: Jul 2006
Location: Pittsburgh, PA
Posts: 104
Ok, Chopstix,

Here's a link to a thread that will help.
Click Here

Basically, you can sub butter for shortening, but expect a taste difference. You may also have to fiddle around with the proportions, though one-to-one may work (butter is 80% fat versus 100% fat for shortening).

I've never tried butter for these cookies. So if you try it, let us know how it turns out! (I can't imagine it being bad...butter is SO yummy!)
__________________
unmuzzleme is offline   Reply With Quote
Old 08-21-2006, 02:33 AM   #5
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Thanks a lot unmuzz! I have a CCC recipe that I normally use but I'm always on the lookout for a better one. I should think butter subsitution will improve the taste although there might be a slight degradation in texture by taking out the shortening. Tell you when I actually try this out!
__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 08-21-2006, 10:22 PM   #6
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Hey Unmuzz! I made this last night! I used butter instead of shortening and bread flour instead of AP flour. I also cut down the sugar to 1 and 1/4 cups.

The cookies were a success, if a bit gooey and fudgy on the inside. I just baked a few to test. The rest of the dough are in logs in the freezer. Since I started with chilled dough and chilled baking sheet, I think next time I'll bake them longer than what your recipe calls for, to obtain a crunchier crust. Thanks again! I love these cookies and will make them again and again!
__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 08-22-2006, 11:40 AM   #7
Senior Cook
 
unmuzzleme's Avatar
 
Join Date: Jul 2006
Location: Pittsburgh, PA
Posts: 104
Chopstix,

WONDERFUL! Maybe next time I'll try it with butter using your adjustments. I always feel a little bit guilty using shortening...but that's what my mom used, and her mom before her, so I hate to mess with the traditional recipes too much.

So glad you enjoyed the cookies. They are definitely divine!

Have a lovely day!
__________________

__________________
unmuzzleme is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:45 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.