Birthday Chocolate Chip CookiesToday, we celebrated David's 30th early because we will be at the Chris and Tara's wedding next weekend. I made a big batch for him to take home to enjoy between now and his birthday on the 25th.
I also used one of Tom's recipes (he said he was honored) which he had written down in the back of the Chocolate Chip Cookie Cookbook Christine sent to us a long time ago. His version, dated 1/7/89, he named Tom's Fabulous Chocolate Chip Cookies in his humble way.
I adapted his recipe to my way of making cookies. Mostly, I changed the way that he introduced the ingredients which was unconventional. And I subbed milk chocolate chips for the butterscotch chips. And used maple syrup instead of corn syrup.
Birthday Chocolate Chip Cookies
(adapted from Tom's Fabulous Chocolate Chip Cookies recipe)
Makes a big batch 60+ of 3-inch cookies
1 cup butter
1 cup Crisco
1 cup sugar
1 dark brown sugar
1 t. almond extract
2 t. vanilla extract
1 t. maple syrup
4 to 5 cups all purpose flour
1 t. salt
1 t. baking powder
2 t. baking soda
1 cup half'n'half
12 oz semi sweet chocolate chips
12 oz milk chocolate chips
12 oz. dark chocolate chips
Preheat oven to 350 degrees.
Cream together the butter and shortening with an electric mixer. Add sugars and cream together. Add the eggs, the extracts, maple syrup, the salt, baking powder, baking soda, half'n'half and mix well with electric mixer.
In a separate, large mixing bowl, add 4 cups of the flour. Add the three kinds of chips and toss together to coat all of the chips with flour. Pour in the wet ingredients and use a wooden spoon or spatula to combine. If the dough seems too wet or sticky, add up to 1 cup of flour, as needed.
Drop by tablespoons on to cookies sheets, 12 per sheet. Bake two sheets at a time, rotating and switching, halfway through. Bake for 10 - 12 minutes until browned on the bottom, and still blonde on the top.
Cool in the pan for 10 minutes, then remove to a rack to completely cool.
Happy Birthday, David! The big 3-0!