Strangley, I crave chocolate chip cookies when I'm nursing. Not each time the baby eats (thank goodness), but during the months I'm feeding a little nursling. I think it's my friend Shelly's fault for bringing us a heaping, glorious plate of chocolate chip cookies when M was a couple days old. Instant association. Lucky for me, I like chocolate chip cookies, but don't seek them out with such fervor when my body stops burning those 500 extra calories/day to make milk. (Yes, E's shirt does say, "Breast - the original white milk")The following recipe is amazing, and we got it from the Toyota dealership - they sent us a tin of these delicious morsels and (thankfully) the recipe. The secret to really excellent, soft cookies is to not overbake them - I stick with 8 mins for these and they are great. My other secret is to coursely chop really good dark chocolate bars and throw them in the dough in place of standard chocolate chips.
Great Chocolate Chip Cookies
1 ½ c. butter flavored shortening
2 ½ c. packed brown sugar
4 T. milk
2 T. vanilla
2 eggs
3 ½ c. flour
1 ½ t. baking soda
2 t. salt
2 ½ c. chocolate chips
Preheat to 375-degrees F. Combine shortening, sugar, milk & vanilla. Beat at medium until well blended. Beat in egg. Combine dry ingredients & add to creamed mixture until just blended. Stir in chocolate chips. Bake for 8-10 minutes for chewy cookies and 11-13 minutes for crispy cookies. Do not overbake. Makes about 6 dozen.
1 comment:
I will have to try these. The cookie recipe I use (most of the time) is one you gave me long ago in your Bham days!
Lovin' the cooking blog!
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