Week 11 – Chocolate Chip Cookies

2011 © copyright Savory Simple, all rights reserved

Phase I is almost over.  I’m sad, nervous and excited all at once. I have so much love and respect for the chefs I’ve learned from these past three months… it’s a bittersweet transition.  This weekend I’m studying for my midterm written and practical exams, which will take place next week.  We’re also taking a field trip to a dairy farm.  I know Phase II is going to be much more intense.  Will there still be the same level of laughter and unity we’ve become accustomed to?

This is a bit of a rushed post, but I wanted to pass along an amazing cookie recipe while I hit the books (and the kitchen) in preparation for next week.  Is there anyone out there who doesn’t love cookies?  These are far superior to anything you’ll buy at the grocery store.  And they’re so simple!  You probably already have most of the ingredients in your pantry.  I daydream about these cookies.  If you want the chocolate melting in your mouth with each bite, add chopped semi-sweet chocolate in addition to the chips.  You’ll thank me later.

Chocolate Chip Cookies

Ingredients:

• 2/3 cup vegetable shortening
• 2/3 cup butter
• 8 oz sugar
• 8 oz brown sugar
• 2 eggs
• 1 egg yolk
• ½ tsp vanilla extract
• 14 oz all purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 12 oz chocolate chips
• optional: semi-sweet chocolate, chopped

Method:

1. Line a baking sheet with parchment paper and a quick brush of vegetable shortening.  Not too much or the cookies will be greasy.
2. Sift the flour, baking powder and salt together.
3. In a mixing bowl with the paddle attachment, mix the vegetable shortening and butter.  Add the sugar and brown sugar.
4. Add the yolks and the eggs on low speed.  Then slowly add the flour and vanilla.
5. Add the chocolate chips and a good handful of chopped chocolate.
6. Use a small ice cream scoop to portion out the cookies.  Chill 15 minutes.
7. Bake at 350 for 13 minutes.