As promised, here’s the cookie recipe I mentioned earlier in the week. I have a nekkid cake awaiting me, so I can’t tarry long ….and I have no pics to go with but then you’ve seen chocolate chip cookies before right?
I’ve been making chocolate chip cookies, just like you, for years and always used the tried and true Toll House recipe that’s on the back of those wonderful semi-sweet chips. Through the years, I adjusted them some…my mother in law taught me to use more flour in any cookie recipe and more vanilla (the real stuff) and maybe just a tad more salt.
Now, I make them like the recipe says to. Which is kinda unique in its own right. I’m forever fiddling around with recipes. Not this one. Ready? Here we goooo…..
Chunky Pecan Chocolate Chip Cookies
Midwestern Living April 2010
2 cups of all purpose flour
1 1/2 cups cake flour
1 1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 1/2 cups shortening (ok I lied. I did sort of change this…I used butter flavored shortening.)
1 1/4 cup packed brown sugar
1 cup sugar
1 Tablespoon vanilla
4 cups semi=sweet chocolate chips (if you want to up the WOW! factor, use the chunky chips or cut up a semi-sweet bar)
3 cups chopped pecans (not finely chopped, more like “barely” chopped. And for Pete’s Sake, don’t get your pecans from Sam’s. They’re just nasty. Get fresh ones. A good source is Millican Pecan Co. in San Saba Texas. Walnuts could be used. I guess? Not sure why tho. Pecans are the best!
Cream the shortening and sugars together till fluffy! Add the eggs and vanilla and mix well. Pour the dry ingredients in slowly and mix until combined. Stir in the pecans and chocolate by hand as this is a pretty stiff recipe. If you want soft, fat cookies, add a bit more flour. A thinner cookie recipe will spread out during the baking process and will be crunchier. Whatever floats your boat.
Bake in a 375° preheated oven for 9-11 mins. Cool on racks and if, by that time, you have any cookies left to bag up, go for it. Not only are they wonderful just out of the oven, but the dough is unbelievable and I firmly believe that G-d gave us cookie dough to be eaten, raw eggs or not.
I usually double cookie recipes but don’t on this one as it’s a full load for my 6 qt. Kitchen Aid mixer. The 7 qt. might hold a double recipe, but I won’t promise that it’ll work.
Also, I use a small ice cream scoop to make my cookies. I have a smaller scoop for cookies but they’re just not big enough and the big ice cream scoop is too big. I guess we could call the one I use the Just Right Scoop aka Mama Bear scoop!
Now…it’s your turn.. I want feedback on this if you try it. In all of my years of cookie-eating experiences, THIS is THE one!!! Prove me wrong.