Monday, August 20, 2007
Yes, another chocolate chip cookie recipe
Williams-Sonoma The Kid’s Cookbook Copyright 2000
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup (½ stick) butter, at room temperature
¼ cup vegetable shortening
½ cup firmly packed dark brown sugar
½ cup granulated sugar
¾ teaspoon vanilla
1 ½ cups semisweet chocolate chips
1. Preheat the oven to 350 degrees F. Line 2 baking sheets with aluminum foil.
2. In a small mixing bowl, combine the flour, baking powder and salt. Using a table fork, stir together the ingredients until well blended.
3. In a large mixing bowl, combine the butter, shortening, brown sugar and granulated sugar. Using a electric mixer set on medium speed, beat the mixture until it’s smooth. Turn off the mixer a few times so you can scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla and continue to beat on medium speed until well blended. Add the flour mixture. Using a rubber spatula, stir until the flour is almost mixed in. Pour in the chips and stir until completely blended.
4. Using a table spoon, drop the batter into mounts onto the foil-lined baking sheets, spacing the mounds about 1 ½ inches apart.
5. Place 1 baking sheet in the oven and bake the cookies until they’re golden brown, 12 to 14 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a rack to cool for about 10 minutes. Carefully slide a metal spatula under each cookie and transfer it to another rack to cool. Repeat with the second baking sheet. You can store the cookies in an airtight container for up to 1 week.
Makes about 3 dozen cookies.
You wouldn't think that something as simple as a chocolate chip cookie could have so many variations but of course they do and I think I'm on my way to trying them all. I've made Bev's Chocolate Chip Cookies, Big Chocolate Chip Cookies, Cakey Chocolate Chip Cookies, Light Chocolate Chip Cookies, and Ruth Wakefield’s Chocolate Chip Cookie Bars. Except for the Light Chocolate Chip Cookies, which got too crispy the next day, I enjoyed all the variations enough to probably think they were my favorite while I was eating them.
This recipe was no different - I think it's my new favorite! They were so light and crispy with a bit of chewiness. I had some trouble with lumps in the brown sugar so perhaps all the beating I did in an attempt to get rid of the lumps is what made these so light.
I have several kid's cookbooks but this is probably the best one that I've come across so far. It's more geared towards kids doing the cooking themselves but it uses basic ingredients and doesn't overdo the presentation. I don't know about the children in your lives but while my son might be swayed to try a treat just because it's cute, he's not going to eat anything that doesn't taste good. So many products on the market today try so hard to be 'cute' but they're practically inedible. Those gummy treats that come in every shape and character come to mind. They all taste the same and my son wouldn't eat them and either could I.
Other kid's cookbooks that I have use a ridiculous amount of convenience products but this one doesn't. It also spends some time teaching the basics of cooking and it lists what utensils, pans and bowls will be needed at the top of every recipe. Definitely a good starter cookbook for kids.
I picked up a LOT of cookbooks this weekend. Between my guy at the auction and the rummage sale at a church picnic, my collection has increased quite a bit for a small amount of money. The auction guy even sold me a 40-year old Ugly Binder. For $2, I couldn't resist (and he started throwing in all sorts of small recipe pamplets). He kept saying that the woman 'collected this stuff for 40 years' and I have found clippings dated from 1964 to 2002 so far. I just wonder if she made any of these recipes or if I now own all the recipes she never got around to trying. I even found a handwritten recipe for Lulu Paste. I'm seeing recipes for that everywhere now that I've started acquiring so many older cookbooks.
Blast From The Past: If cookies aren't your thing, Chocolate Chip Brownies from October 2006 is one of my favorite chocolate chip recipes. I used red and green chips and made these for Christmas too. They're surprisingly good.
Question of the Day: Do you have an Ugly Binder (a place where you store your recipe clippings, small recipe booklets, etc.)?
My Ugly Binder took a tumble and it's uglier than ever. I really need to sort it out.