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Friday, July 24, 2009
Recipe Recipe: Chocolate Chip Cookies
Posted By Priscilla Tsai on Fri, Jul 24, 2009 at 11:50 AM
I enjoy really thick, chunky chocolate chip cookies with some crispy bits, but still have that soft, chewy texture. I've tried the Toll House recipe many times growing up and liked it, but they just don't cut it anymore. They taste amazing out of the oven, but the next day they harden into rocks.
I made the following recipe for chocolate chip cookies (which is a concoction by moi), which is based on the recipe floating around the Web claiming to be the Doubletree Hotel chocolate chip cookie recipe.
A few brave co-workers volunteered to give these cookies a taste test. Overall, the cookies received 3.6 stars, on a scale of 1 to 5 stars (5 being mind-blowing awesome). Music editor Jeff Hahne apparently is a super taster ... he detected the scant pinch of cinnamon. He said he had "no complaints" with the cookies. I guess this is a good thing.
Movie critic Matt wasn't fond of the crunchy edges, but liked the chewy, soft centers.
Our publisher thought they were a bit on the heavy side, but said they had great flavor. And our listings editor rated them as "yummy."
Try it and let me know what you think!
Chocolate Chip Cookies, the CL way
Ingredients
1/2 cup rolled oats
1-1/4 cups all-purpose flour
1 cup wheat flour
1-1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1/2 cup butter, softened
1/2 cup shortening
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups semi-sweet, chocolate chips
Directions:
Grind oats in a food processor or blender until fine. Combine the ground
oats with the flours, baking soda, salt and cinnamon in a medium bowl.
Cream together the butter, shortening, sugars, vanilla, and lemon juice in another
medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir
the dry mixture into the wet mixture and blend well. Add the chocolate chips to the dough and mix by hand until ingredients are well blended.
For the best results, chill the dough overnight in the refrigerator before
baking the cookies.
Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the
scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until
cookies are light brown and soft in the middle. Store in a sealed container
when cool to keep soft.
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