BettyR
Senior Cook
Chewy Chocolate Chip Cookies
Alton Brown inspired these cookies; I took his chewy cookie tips and combined them with the Butter Crisco Ultimate Chocolate Chip cookie recipe. My husband is addicted to these things.
1-1/2 sticks butter
3/4 cup shortening
1-pound brown sugar (2 cups packed)
1/2-cup regular white sugar
2 tablespoons heavy cream
2 tablespoons vanilla
1 whole egg
2 egg yolks
4-1/2 cups all-purpose flour (you can skip the gluten and use bread flour - I can't get bread flour in the small town I live in.)
4 level teaspoons vital wheat gluten
2 teaspoons salt
4 teaspoons baking powder
2 cups chocolate chips
2 cups chopped toasted pecans
Set oven temperature to 350°. Check oven with an oven thermometer to be sure the temperature is correct.
Chop and toast the pecans and set them out on the counter to cool.
In a large mixer bowl, on medium speed, cream Butter Crisco and sugars until very light and fluffy. Add the rest of the liquids and beat well.
In a separate bowl mix the dry ingredients and stir well to distribute the ingredients.
A little at a time, mix the dry ingredients into the sugar mixture. When all the dry ingredients have been incorporated, add the cooled nuts and chocolate chips; by this time my mixer bowl is full so you may have to stir them in by hand.
Using a #20 ice cream scoop (it makes a dough ball about the size of a small lemon) place 6 cookies on a parchment paper lined cookie sheet and bake for 18 minutes. When cookies are done, let them cool on the cookie sheet for about 2 minutes to firm up. Then gently lift the parchment paper, with the cookies still on it, off the cookie sheet and onto the table to cool.
Store in an airtight container.
Makes 1-1/2 dozen cookies.
Alton Brown inspired these cookies; I took his chewy cookie tips and combined them with the Butter Crisco Ultimate Chocolate Chip cookie recipe. My husband is addicted to these things.
1-1/2 sticks butter
3/4 cup shortening
1-pound brown sugar (2 cups packed)
1/2-cup regular white sugar
2 tablespoons heavy cream
2 tablespoons vanilla
1 whole egg
2 egg yolks
4-1/2 cups all-purpose flour (you can skip the gluten and use bread flour - I can't get bread flour in the small town I live in.)
4 level teaspoons vital wheat gluten
2 teaspoons salt
4 teaspoons baking powder
2 cups chocolate chips
2 cups chopped toasted pecans
Set oven temperature to 350°. Check oven with an oven thermometer to be sure the temperature is correct.
Chop and toast the pecans and set them out on the counter to cool.
In a large mixer bowl, on medium speed, cream Butter Crisco and sugars until very light and fluffy. Add the rest of the liquids and beat well.
In a separate bowl mix the dry ingredients and stir well to distribute the ingredients.
A little at a time, mix the dry ingredients into the sugar mixture. When all the dry ingredients have been incorporated, add the cooled nuts and chocolate chips; by this time my mixer bowl is full so you may have to stir them in by hand.
Using a #20 ice cream scoop (it makes a dough ball about the size of a small lemon) place 6 cookies on a parchment paper lined cookie sheet and bake for 18 minutes. When cookies are done, let them cool on the cookie sheet for about 2 minutes to firm up. Then gently lift the parchment paper, with the cookies still on it, off the cookie sheet and onto the table to cool.
Store in an airtight container.
Makes 1-1/2 dozen cookies.
