Having nothing sweet to munch on with my tea (I purged my cupboards of junk yesterday in hopes of sticking to new years resolutions), I decided to make a batch of cookies. I justified said baking because I will send some in with my husband to work tomorrow. But I'm not going to lie, they were just as much for me.
This is just a small adaptation of my Aunt Jeanette's Chocolate Chip Cookie recipe, our family's favourite. The small adaptation? Why use chocolate chips when you can use chunks of three different kinds of chocolate - good chocolate?
- Triple Chocolate Chunk Cookies -
In a large bowl, add all of the following ingredients together and mix, with hands, until combined.
This is for a double batch which makes about 2 1/2 dozen large cookies.
2 c. flour
1 c. sugar
1 c. brown sugar
1 c. Crisco* shortening
1 c. Crisco oil
1 tsp. cream of tartar
1 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 tsp. vanilla
2 cups of chopped chocolate (any kind or use the same amount of chips).
* Crisco is just the recommended brand. Use any you may have but in my opinion, it gives the crispest, yet still crumbly and moist texture.
These are a few things that really make the difference I think:
Good quality, pure vanilla extract, Crisco shortening and oil, farm fresh eggs, cream of tartar, and of course, good quality baking chocolate.
Mix all the ingredients together in the bowl, with your hands. Use an cookie scoop for equal sized cookies. Place on an ungreased cookie sheet with no parchment paper (this makes them crisp), and bake at 350' for about 12 minutes until nice and golden.
Of course, sampling the cookie dough is a must!