Sunday, July 13, 2014

Tom's Fabulous Chocolate Chip Cookies

Tom's Fabulous Chocolate Chip Cookies

The kids and grandkids were visiting us at the lake for the long July 4th weekend, and we decided we needed something "sweet" for both snacks and desserts to nibble on.  The perfect solution was to make a big batch of my chocolate chip cookies. 

I started making a version of these cookies back in the 80s.  I started with the basic Toll House cookie recipe and expanded it for variety.  Each time I would make them, I would do something different.  This time was no different.

One ingredient that I think makes the cookies different and very tasty is the addition of butterscotch chips.  I love butterscotch, but I know everybody does not share this passion. 

So, although I did make some number of cookies with butterscotch chips, I did make the majority this time with mini-M&M's.  The picture above shows both varieties.  The lower left cookies have both chocolate chips along with butterscotch chips.  The right hand side shows the mini-M&M's.

My sous chef for this baking experience was our seven-year-old granddaughter, Grace.  She did the majority of the mixing and placing of the cookie dough on the baking sheets.  She did a great job and also got to sample the batches as they cooled before anyone else.  One of the benefits of helping.  We also made a special heart-shaped cookie just for us.  That was our special treat!


Tom's Fabulous Chocolate Chip Cookies
(Adapted from the Toll House cookie recipe on the package)

Makes approx.60 3" cookies

2 sticks unsalted butter - softened
1 stick Crisco shortening
1 cup white sugar
1 cup brown sugar
3 eggs
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon almond extract
2 teaspoons vanilla extract
1/2 cup half & half
1/2 cup milk
2 cups whole wheat flour
3+ cups white flour (adjust the amount for proper consistency - mostly stiff batter)
1 bag semi-sweet chocolate chips
1 bag mini-M&M's candy
3/4 bag butterscotch chips

Preheat the oven to 350 degrees.

In a mixing bowl cream the butter and shortening with a mixer until light and fluffy.

In a large mixing bowl, combine the sugars, baking soda, baking powder and salt.  Mix these thoroughly.

To the dry mixture add the eggs, almond extract, vanilla extract, half & half and milk.  Thoroughly stir this mixture up.

Now fold in the creamed butter and shortening.

Once thoroughly mixed together, add the whole wheat flour.  Mix this in well.  Now start adding the white flour a cup at a time.  Stir in the flour each time and judge the consistency of the batter.  The first cup or two will still be pretty wet.  I find that somewhere between 3-4 cups of white flour is what is needed.  The batter should be fairly stiff and hold together well.

Divide the batter into two portions.   Put half of the semi-sweet chocolate chips into each half.  In one half, add the mini-M&Ms.  In the other half add about three-quarters of the bag of butterscotch chips.  Don't worry about having any butterscotch chips left over.  Our three year old granddaughter Lauren (Lulu) who told me she does not like butterscotch pretty much finished the bag herself after she discovered that she actually does like butterscotch.  Grace and I helped ourselves as well.

On a large cookie sheet, spoon out about 1 generous tablespoon of batter onto the cookie sheet in rows.  We were able to put about 15 on each sheet keeping about 1-2 inches between scoops.  Bake for about 9 minutes and 30 seconds.  The edges should just be getting brown and the cookies themselves a very light brown.

After baking, let cool on the sheet for about 3-4 minutes.  Then transfer to a cooling rack.  After they are cooled, transfer again into your storage container.  Don't be surprised if a few of them disappear before that happens either to your sous chef or to other interested bystanders.

The fact that I have been making this cookie for about 25 years should tell you that they are pretty good!


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