Chocolate Chip Cookies
So I was looking to try out a new chocolate chip cookie recipe. I’ve really been wanting to try out the famous NY Timesrecipe that has been sweeping across the blogosphere, but I just couldn’t wait the 36-hour time period these cookies require. Another day perhaps, I do want to see what the fuss is all about.
snickerdoodles
Ingredients:
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup shortening
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar, plus 3 tablespoons
2 large eggs
1 tablespoon ground cinnamon
Preheat the oven to 350 degrees F.
Sift the flour, baking soda, and salt into a bowl.
With a handheld or standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.
Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.
Makes about 20 cookies.
