I just put the last pan of cookies in the oven. The Blueberry Bread is all gone and I have to keep something sweet for DH and DS to snack on or they will start that... "we never have anything to eat around here". I know you have all heard it!
It makes me want to beat them severely about their head and their shoulders... so the less violent approach is to bake something.
Chewy Chocolate Chip Cookies
4- ounce stick of salted butter
7- ounces shortening
1- pound brown sugar
4- ounces white sugar
1/4- cup heavy cream
2 tablespoons vanilla
1 whole large egg
2 large egg yolks
1 pound + 2 ounces bread flour
2 teaspoons salt
4 teaspoons baking powder
12 ounces semisweet chocolate chips
8 ounces finely chopped pecans
Preheat oven to 325°
In a large mixer bowl, on medium speed, cream butter, shortening and sugars until very light and fluffy about 5 minutes. Add the rest of the liquids one at a time and beat well after each.
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 nuts and chocolate chips; by this time your mixer bowl may be full so you may have to stir them in by hand.
Using an ice cream scoop make dough balls, 2 ounces each and place 6 balls on a parchment paper lined cookie sheet and bake for 18 minutes.
Cool cookies on a cooling rack by sliding the parchment paper off the cookie sheet onto the rack.
Store in airtight container.
Makes 40 cookies
Chewy Chocolate Chip Cookies
4- ounce stick of salted butter
7- ounces shortening
1- pound brown sugar
4- ounces white sugar
1/4- cup heavy cream
2 tablespoons vanilla
1 whole large egg
2 large egg yolks
1 pound + 2 ounces bread flour
2 teaspoons salt
4 teaspoons baking powder
12 ounces semisweet chocolate chips
8 ounces finely chopped pecans
Preheat oven to 325°
In a large mixer bowl, on medium speed, cream butter, shortening and sugars until very light and fluffy about 5 minutes. Add the rest of the liquids one at a time and beat well after each.
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 nuts and chocolate chips; by this time your mixer bowl may be full so you may have to stir them in by hand.
Using an ice cream scoop make dough balls, 2 ounces each and place 6 balls on a parchment paper lined cookie sheet and bake for 18 minutes.
Cool cookies on a cooling rack by sliding the parchment paper off the cookie sheet onto the rack.
Store in airtight container.
Makes 40 cookies
