Monday, June 06, 2005

Not Your Ordinary Chocolate Chip Cookie

Not Your Ordinary Chocolate Chip Cookie

1/2 cup unsalted butter, softened
1/2 cup spectrum organic shortening
1/2 cup packed dark brown sugar
1/2 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground Vietnamese cinnamon
1/4 teaspoon salt
1/8 heaping teaspoon ground pepper
1 3/4 cups semisweet chocolate chips
1/2 cup chopped pecans, toasted

In a large mixing bown, mix butter and shortening until creamy. Add sugars and beat until light and fluffy. Add in eggs, one at a time, beating until combined. Mix in vanilla.

In a medium bowl sift together, flour, baking powder, baking soda, cinnamon, salt and pepper.

Mix flour into butter mixture in 2 or 3 additions, mixing just until incorporated. Stir in chips and toasted pecans by hand.

Place cookie dough, covered, in the refrigerator for at least 1 hour.

Preheat oven to 350

Using a tablespoon cookie scoop, place dough balls on parchment lined baking sheets. For softer cookies, bake about 10 minutes, until the edges are slightly golden and the center is just set. For crisp cookies, bake 11-13 minutes, until the cookie is golden brown - they will crisp up more as they cool. When done, cool on the baking sheet for 2-3 minutes before moving to a wire rack to cool completely.

1 comment:

  1. I am going to try these very soon, Joe...maybe without the pepper. I loved the Spectrum shortening, btw.