Crisp Chocolate Chip Cookies

Sunday, 16 January 2022

Crisp Chocolate Chip Cookies

    We're having a huge snow day today!  I don't know how much fell, but I am sure it is over two feet altogether. Put it this way, I can't open my back door and they have no plans to shovel it according to Sheila next door.  

I know they are struggling with clearing up the road and the driveways, never mind the back doorways., but I always thought that legally tenants needed to have two viable exits in case of fire.  

Crisp Chocolate Chip Cookies 


I just went out and tried to push against it with all my might and it wasn't budging, and as you know I am a pretty hefty woman! My next door neighbor Sheila is very concerned She has a doggie and her doggie can't get out to toilet itself.


I suppose he could use the front, but that's not the point. We need to be able to get out our back doors.  She is going to call the office and complain I think.



Crisp Chocolate Chip Cookies 


I thought I would bake some cookies today for some of my neighbors, especially Sheila.  I thought it would be a good excuse for me to check up on them and see if they are okay.  You never know with seniors how they are getting on.


Its always a good thing to check up on them, especially in inclement weather.  And bringing them freshly baked cookies is the perfect excuse to use for knocking on their door! 



Crisp Chocolate Chip Cookies 

The recipe which I am sharing today was adapted from the King Arthur Baker's Companion cookbook.   Its an excellent baking book. I highly recommend.  It was one of the books I chose to replace when I moved back to Canada.

I have another chocolate chip cookie recipe that is my favorite that I have been baking for years.  It results in cookies which are crisp on the edges and chewy in the middles.  You can find that recipe here. 

Crisp Chocolate Chip Cookies  


Its a really good one, but I am always up for trying something new and I was especially intrigued by the title of this one.  Crisp Chocolate Chip Cookies.


I love crisp cookies.  Cookies that snap in your mouth. Cookies that are perfect for dunking into a hot cuppa or a cold glass of milk.  I needed to bake these to see if they lived up to their name! 



Crisp Chocolate Chip Cookies


WHAT YOU NEED TO MAKE CRISP CHOCOLATE CHIP COOKIES

Nothing more than the usual suspects when it comes to baking cookies.

  • 1/2 cup (115g) butter at room temperature (they specified unsalted, I used salted and cut back on the salt in the recipe)
  • 1/2 cup (110g) vegetable shortening (in the UK Trex or white flora)
  • 1 cup (200g) soft dark brown sugar, packed (I am sure you could use light brown sugar as well, but the molasses flavor would not be quite as pronounced.)
  • 1/2 cup (100g) granulated sugar
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract (This was optional, but I added it to see if it made a difference.)
  • 1 large free range egg
  • 1/2 tsp salt
  • 1 tsp baking soda (bicarbonate of soda)
  • 2 cups (280g) all purpose plain flour
  • 1 cup (120g) chopped toasted pecans
  • 2 - 2 1/2 cups (360g - 450g) semi sweet chocolate chips (I used the full amount, Kirkland brand.)

Crisp Chocolate Chip Cookies 


It seems like a lot of chocolate chips I know, but trust me, if you are a chocolate chip lover, do use the full amount.  I really like the Kirkland brand that you can get at Costco.  They are quite simply the best chocolate chips.

Nice and rich and chocolatey.  Also you could use walnuts instead of pecans, or leave them out altogether if you don't like nuts. But if you do like nuts, do toast them first.  It makes all the difference in the world.

10 minutes in a moderate oven does the trick beautifully.  Just spread them out on a baking sheet and pop them in.  They're done when they smell nutty.  Make sure you cool them down before using them. 



Crisp Chocolate Chip Cookies


 
HOW TO MAKE CRISP CHOCOLATE CHIP COOKIES 

Cookies are probably one of the easiest things to make.  Most children start off their baking careers by baking cookies with their mums. Mine did!

Begin by preheating the oven to 375*F/190*C/gas mark 5. You want to have a couple of large baking sheets ready and lined with baking parchment. Alternately, you can butter them, but I am rather lazy and baking paper saves on the washing up.



Crisp Chocolate Chip Cookies 

Beat the butter, shortening, both sugars, egg, vanilla and almond extract together in a bowl until light and fluffy. Beat in the baking soda and salt. Add the flour, along with the nuts and chocolate chips, mixing on slow speed until thoroughly combined.

Roll the dough into 1-inch balls and place on the baking sheets 1 1/2 to 2-inches apart. Bake for 12 to 14 minutes. The underside will be light golden brown and the cookies set and crisp around the edges.


Crisp Chocolate Chip Cookies


Leave to cool on the baking sheet for a few minutes before scooping off onto a wire rack to cool completely. I dare you to resist eating one, or two, or three fresh off the baking sheets!  

If you can do that you are a better man than I Gunga Din! 

Store the baked cookies in an airtight container. These also freeze very well.  And just so you know, frozen cookies taste just as good as room temperature cookies. (I am so naughty!)



Crisp Chocolate Chip Cookies



These are really, REALLY good cookies.  (I would expect nothing less from King Arthur Flour.)  Sheila phoned me up to say she was enjoying one with a nice hot cup of tea.

I'm about to go and do just that myself!  I think I am going to brew up a pot of Mandarin and Honey tea. That will suit me just fine, or maybe I'll crack open that hot chocolate bomb my sister and Dan gave me for Christmas.   A snow day seems like the perfect occasion!




 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com 


10 comments

  1. These certainly look good, Marie. And whats a chocolate chip cookie without a lot of chocoate chips? I bet Sheila was happy. Hope your back doors have been dug out. We're bracing for our storm later today and tomorrow. Have a good Sunday. Love and hugs, Elaine

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    1. Not yet Elaine. Here's hoping that they do today! Sheila was ecstatic! I hope you are able to stay safe and warm in the storm! We are bracing for more today! Love and hugs, xoxo

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  2. Oh ! Just look at those gooey chocolatey cookies ! 💓

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    1. They are delicious Debs, even three days later! xoxo

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  3. This sounds similar (but different) to the Toll House recipe -- slightly different breakdowns of sugar. I think I'd like this with more brown sugar, which I like a lot. Might have to try these. I think I'll be baking today too and might try something from your new cookbook if I have all the ingredients. I'll let you know how it goes!

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    1. These are deliciously crisp Jeanie, even three days later. I hope you enjoy the new book! Do let me know how you get on! xoxo

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  4. Will give these a whirl as soon as I can get some chocolate chips! They sound and look much more to me like Tate's Bakeshop from New York and I've been looking for that recipe for a while. None of the others that make that claim have really turned out for me. Regardless, I've no doubt these will be delicious!

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    1. These are not as thin as the ones from Tate's Bakeshop, probably because they are stuffed with chocolate chips, but they are certainly just as delicious in my opinion!!

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  5. Well. I don't need more recipes for CC cookies than this one. Made them yesterday. They are exactly what I imagined CC cookies would be and I've eaten a lot of different CC cookies. Followed the recipe exactly except I used light brown sugar plus 1 tablespoon molasses (subs for dark brown sugar). Thank you so much Marie. By the way. my mother made a butterscotch icebox cookie. I've never found a recipe that duplicates the flavor of her cookies. I've tried a lot of BSIB cookie recipes. I wonder if you have one you are fond of you would share. Thanks.

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    1. I am so pleased you baked and enjoyed these! That’s what makes me happy! I do have a recipe for a butterscotch icebox cookie that my mother used to make for us. My favourite bits were the odd lumps of brown sugar that didn’t quite get creamed in. They turned I to little bits of caramel when the cookies were baked. Here is a link to the recipe: https://www.theenglishkitchen.co/2019/01/moms-butterscotch-cookies.html

      -Marie

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