Chewy Chocolate Chip Cookies
I have been tweaking this recipe for some time and my husband says that it's perfect now. So I thought I'd share my perfect cookie recipe LOL...
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 + 4 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
They certainly look delicious.
Mein gott, FEED ME COOKIE!
A few questions, If I were to use AP flour and milk (instead of cream) how would it affect the cookies?
I know the fat content of the cream helps, as well as the higher protein content of the bread flour, but have you tried? What difference does it make?
I have tried it with both the milk and the AP flour and you have a good cookie but it's not the same as this cookie. These cookies stay soft and chewy for days the AP flour and milk cookies are just regular old chocolate chip cookies.
I looked up differences between using bread flour and AP flour and bread flour keeps things chewier, but they also tend to dry out the dough, which means, you have you probably compensated with more fat/wetness in your recipe too, to keep them from becoming dry.
It looks like a great recipe, but I just can't get over using shortening. Even though I know it's no longer the 'bad' fat, it's still not natural. And that's the whole point for me to bake - to keep it natural - real butter, not margarine or shortening.
If you don't want to use shortening you can sub lard. Lard is all natural... shortening was invented because back in the day they thought it was a healthier alternative to lard. Now lard is the new health food. :)