Wednesday, February 1, 2012

Otis Spunkmeyer's Chocolate Chip Cookies


Another week, another new cookie recipe. Cookie testing is a rough life.

When I finally got to baking the cookies, I was able to break in my cookie scoop that I bought myself as a late Christmas gift. Wahoo! Now there are three cookie scoops in my possession - overkill, I know - but it's great to have a range to choose from. This recipe has a 1-3 hour refrigerate waiting time, but I made this dough the day before baking the cookies, so it was at least a 16 hour chill time.

These made fat, chewy cookies. There were no complaints in my house. I thought this was a standard recipe, although (and I hate to admit this) I like that this recipe calls for shortening for a portion of the fat. Butter is expensive, people. So if I'm running low on the Paula Deen miracle cream, I "cheat" and use vegetable shortening as a substitute. Not every week, not every batch of dough, but sometimes it'll be a couple of days until the next grocery store run, so I improvise.


Otis Spunkmeyer's Chocolate Chip Cookies
recipe adapted from The Gourmet Chocolate of the Month Club

1/2 cup butter (1 stick)
1/2 cup vegetable Shortening (butter flavor is recommended but not essential)
1 cup light brown sugar, packed
1/2 cup granulated white sugar
2 large eggs
3 tsp vanilla extract
2 3/4 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
2 cups chocolate chips (one 10-12 oz package)
1 cup chopped walnuts (4 oz package - optional)

Combine flour, baking powder, and salt in a small bowl and combine. Set aside. Melt butter/shortening in a microwave until the butter is more of a paste (usually about 45-60 seconds). Add butter mixture to a mixer bowl with the granulated sugar, brown sugar, salt, and vanilla and beat well. Add each egg separately, beating until creamy. Add flour mixture, 1/2 cup at a time, while beating. Add chocolate chips (and nuts, if using) and stir until just combined. Refrigerate for 1-3 hours in covered bowl.

Pre-heat oven to 375°F 15 minutes prior to first batch. Drop onto a parchment paper lined, (or use silicone baking sheets) room-temperature, cookie sheets in large rounded tablespoonful size (or small ice-cream scooper). Bake 10-12 minutes checking every two minutes after 8 minutes for golden brown appearance. (Mine were perfect after 9 minutes)

1 comment:

  1. I tried this recipe twice. The cookies tasted....amazing! However both times, all the cookies spread out and became very flat.

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