Here's yet another Chocolate Chip Cookie REC!

[wigs]

This recipe was given to me circa 1990 by a good friend, Susan Adler. I will post her REC below and then put my tweaked version following Susan's original.

CHEWY CHOCOLATE CHIP COOKIES

2-1/4 cups flour

1 teaspoon soda

1 teaspoon salt

1 cup butter, softened

1-1/4 cups brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1/2 teaspoon water

3 cups semisweet chocolate chip pieces

1 cup coarsely chopped nuts

Stir together flour, soda, & salt. Cream butter and sugar until light and fluffy. Beat eggs, vanilla and water into butter-sugar mixture. Slowly beat in flour mixture. Stir in chocolate pieces and nuts.

Press dough into an average-sized ice cream scoop or 1/4-cup measure. Drop onto ungreased parchment or foil-lined baking sheet about 2" apart. Lightly press down with fork into 3" circle. Bake at 350 degrees F, 12 minutes, until top is slightly set and not wet. Carefully transfer to baking racks. Cool. Store in airtight containers with slice of bread.

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CHEWY CHOCOLATE CHUNK COOKIES

(Adaptation by Caryn aka Wigs)

2-1/2 cups + 1/8 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup regular Crisco, room temperature

1-1/4 cups light brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon water

2-1/2 cups Callebaut chocolate chunks--purchased from King Arthur's Flour catalogue==>

http://www.kingarthurflour.com/shop/items/barry-callebaut-semisweet-chocolate-chunks-16-oz#1634#

1 cup pecans, finely chopped

Sift together flour, soda, baking powder & salt. Set aside. With electric mixer, cream together butter, Crisco, vanilla & water with sugars until mixture is light and fluffy. Beat eggs, one at a time, into butter-sugar mixture. Stir in by hand -OR- using an electric mixer on low speed, gradually add sifted dry ingredients until all is incorporated.

Stir in chocolate chunks and nuts by hand. Fill a #24 food disher nearly full of cookie dough (see #2024 Universal EZ food disher with red handle at Veroll.com) and drop onto parchment-lined baking sheets (no sides). Bake in a 350-degree F oven for 10-12 minutes until tops are a light golden brown and just set. Remove from oven and carefully set baking sheets on cooling racks. Let cookies sit on pans on racks an additional 10 minutes to finish baking. Remove from pans and cool completely. Store in airtight containers. Yield is about 32 cookies.

 

[wigs]

I made these last night, and they were very good! REC: CHOCOLATE WOWS

CHOCOLATE WOWS
The name says it all! Three kinds of chocolate plus pecans make a spectacular cookie.

ACTIVE TIME: 20 MINUTES·
BAKE TIME: 13 MINUTES PER BATCH
MAKES: 48 COOKIES (My count was 39 cookies.)

1/3 CUP ALL·PURPOSE FLOUR
1/4 CUP UNSWEETENED COCOA
1 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
6 SQUARES (6 OUNCES) SEMISWEET CHOCOLATE,
CHOPPED
1/2 CUP BUTTER OR MARGARINE (1 STICK)
2 LARGE EGGS
3/4 CUP SUGAR
1-1/2 TEASPOONS VANILLA EXTRACT
2 CUPS PECANS (8 OUNCES), CHOPPED
1 PACKAGE (6 OUNCES) SEMISWEET CHOCOLATE CHIPS (1 CUP)

1) Preheat oven to 325°F.Grease two large cookie sheets.(I used ungreased cookie sheets lined with parchment paper.) In small bowl, combine flour, cocoa, baking powder, and salt; set aside.
2) In heavy 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently, until smooth. Remove from heat and cool.
3) In small bowl, with mixer at medium speed, beat eggs until light and lemon colored, about 2 to 4 minutes. Gradually add sugar, frequently scraping bowl with rubber spatula. Gently pour egg-sugar mixture into large mixing bowl. Reduce mixer speed to low. Add cooled chocolate mixture, flour mixture, and vanilla; beat just until blended. Increase speed to medium;
beat 2 minutes. With wooden spoon, stir in pecans and chocolate chips.
4) Drop batter by rounded teaspoons, 2 inches apart, on two prepared cookie sheets. With small metal icing spatula or back of spoon, spread batter into 2-inch rounds. Bake until tops are shiny and cracked, about 13 minutes (mine were shiny & cracked after 10 minutes in the oven), rotating cookie sheets between upper and lower oven racks halfway
through baking time. Cool 10 minutes on cookie sheet sitting on metal cooling rack. With wide metal spatula, transfer cookies to wire racks to cool completely.
5) Repeat with remaining batter.

Recipe from Good Housekeeping COOKIES! (2010)

 

[angak1]

these do look WOW. thanks