I made these cookies right after dinner today.
I haven’t baked cookies since our kitchen extension last February. My kitchen is quite a mess even today. I told my hubby not to move those utensils until the walls and cupboard is painted.
I decided to bake cookies because when I opened the refrigerator, I found my chocolate baking bars with sauce drippings. I was afraid the sauce will contaminate the bars even if it was protected with shiny aluminum and plastic wrap.
So I picked up the Pillsbury “Cookies, Brownies and Chocolate Galore” book and looked for chocolate chunk cookies recipe. I borrowed this book from Nanette. (my sister)
This is the recipe.
Chocolate Chunk Cookies
Ingredients:
- 1 ¾ cup flour
- 1 egg
- 1 ½ tsp. vanilla
- 1 cup nuts, chopped
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup butter or margarine, softened
- ½ cup shortening
- ½ cup sugar
- ¾ cup firmly packed brown sugar
- 8 oz. (8 squares) semi-sweet chocolate, coarsely chopped (I used Dutch cocoa bar)
Baking Directions:
- Heat oven to 375 degrees.
- Combine flour, baking soda and salt in a large bowl.
- Beat together the butter, sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes.
- Beat in the eggs and vanilla until blended.
- Stir in flour mixture until well blended and dough forms.
- Stir in the chocolate chunks and chopped nuts.
- Using a small ice cream scoop, drop dough onto large un-greased baking sheet, spacing the cookies about 2 inches apart.
- Bake for 9-12 minutes.
- Remove from baking sheets to a wire rack to cool.