Wednesday, March 10, 2010
'Burban Chocolate Chip Cookies
Three things are dead giveaways that—despite all efforts to conceal it—I grew up in the 'burbs. First, I eat processed cheese. But only Kraft Singles (I do have standards). Second, I've got a soft spot for amaretto, the most drinkable thing at a bush party.
And third, I make cookies with shortening.
Don't get me wrong—I love butter. Can't get enough of it. But shortening makes cookies soft and gooey and delicious, and even when the rest of the world got all transfat phobic, I turned a blind eye.
But then today, as I was whipping up another batch of chocolate chip goodness, I decided to see *just* how bad this love affair was. Turns out, as of 2004, Crisco is now transfat free! Or close enough for a girl from Ajax. Time to celebrate with more cookies.
I got this recipe from my friend Kari years ago and tweaked it just ever so slightly with a topping of fleur de sel--a souvenir from a recent trip to Amsterdam. (At 2 euro a bag, I should have bought two). It's pretty standard recipe, but you'll make it fantastic if you take a little extra time with the hand blender. Make sure your wet mixture is light and fluffy like a jar of marshmallow fluff.
Substitute with butter if you must, but know that you're missing out. Huge.
'Burban Chocolate Chip Cookie Recipe
1 cup shortening
1 tsp vanilla
1/2 cup white sugar
1 cup brown sugar
1 tsp baking soda
1/2 tsp coarse salt
2 cups flour
1 cup chocolate chips
fleur de sel
With handmixer on high, blend together shortening, eggs, vanilla and both sugars until mixture is light and fluffy (about 2 minutes). Sprinkle in salt and baking soda, then slowly blend in flour until well blended. Stir in chocolate chips.
Spoon on to parchment-paper-lined baking sheet, and sprinkle each cookie with fleur de sel. Bake at 350F until lightly golden around the edges, about 8 minutes. Makes about 5 dozen.