I hope some of you are happy. Today I broke my one of my cardinal rules of cooking and not only purchased, but used and consumed shortening. It was all in the name of science mind you and the leftovers are being distributed. The first attempt? Not so great, but it was tasty and the recipients don’t have to know what my goal actually was.
For what it’s worth, I did not change the size of the cookie portions. You can certainly increase the size of the dollop with this recipe to get a thicker cookie, as it does not spread very fast.
I experimented with two recipes to bring you a fool proof, recipe for the thicker chocolate chip cookies that some of you seem to lust over. As I live firmly and contentedly in the chewy butter world, this baffles me, but I suppose we can’t please everyone. So here is a recipe / technique for thick chocolate chip cookies. Oh, one of my children absconded with a bag of chocolate chips, so the pictured cookies have butterscotch chips, as I was not in the mood to interrogate or return to the store.
I also experimented with putting the dough in the freezer, at room temperature, and cooking for a longer time at a lower temperature.
Lastly, ensure your baking powder is active. If it’s been a long time since you’ve baked anything and the cookies didn’t rise at all, something isn’t right.
- 1 cup butter flavored shortening
- 1 cup brown sugar, packed
- 1/2 cup white sugar
- 2 large eggs
- 1 TBSP vanilla
- 6 tsp water (this is 30 mL and a medicine measuring cup works fabulously)
- 3 1/4 cups all purpose flour
- 1.5 tsps baking powder
- 1 tsp salt
- 2 cups or 1 12oz bag semi-sweet chocolate (or what the heck, butterscotch chips)
- optional 1 cup chopped nuts
Don’t get excited, we’re not preheating the oven, yet.
Combine the dry ingredients, except the chocolate chips in a medium bowl (flour, baking powder, salt). Give them a brief stir with a whisk or fork.
In a second, small bowl lightly beat the 2 eggs, vanilla, and water together, until just homogeneous (this means just until it’s all together with no clumpy bits)
Now it’s time to get started.
In a mixing bowl with a hand or stand mixer, cream the shortening and the sugar, both brown and white. When everything is thoroughly and evenly combined, begin adding the wet ingredients, about 1/3rd at a time. Wait until the wet is incorporated into the sugar mixture before adding the next third.
Once everything is all mixed, begin adding the flour mixture, a little at a time. You don’t have to be too careful, 2 or 3 portions, not a spoonful at a time.
Turn off the mixer and stir the chips and if you use them nuts in by hand.
Place the mixing bowl in the freezer for at least 20 minutes.
Preheat the oven to 300F while the dough is chilling.
Spoon the chilled dough onto dry, ungreased, room temperature baking sheets by rounded tablespoonful. Make sure each dollop is at least two inches from the next. Immediately place in the 300F degree oven and bake for 20 – 22 minutes.
It’s best to slightly under cook these cookies to prevent the dough from falling.
Allow to cool on the cookie for 2 – 5 minutes before placing on a wire rack to cool completely.