This afternoon I'm meeting with the Cottage food market, samples in hand and I'm particularly proud of this cookie. For two reasons 1)everybody seems to really like it though I personally thought they were a bit too sweet and 2) they are stay soft melt in your mouth and bonus; the flecks of espresso are really appealing to the eye. I started out with another Georgia-Cali cook, Alton Brown's recipe from Three Chips for Marsha.
|I think the cookie monster got to this before |
the camera on my mobile did!
adapted from Alton Brown "The Puffy" Chocolate Chip Cookie
1/4 cup palm shortening
2/3 cup butter
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour (Used SoftasSilk)
1 teaspoon iodised salt
1 1/2 teaspoons baking powder
1 teaspoons vanilla paste
1 3/4 cups cappuccino chips
1/4 cup mini semi sweet chips
2 tbsp espresso
- Preheat to 375F
- With hand mixer cream the butter shortening, sugar, and brown sugar in a large bowl until light and fluffy
- sift together the cake flour, salt, espresso and baking powder and set aside.
- Add the eggs 1 at a time to the creamed mixture, then vanilla, then espresso
- Increase the speed until thoroughly incorporated.
- With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chips
- Chill the dough (me, I waited 30 minutes whipped up muffins lol)
- Scoop onto parchment-lined baking sheets with a #20 disher, 6 per sheet.
- Bake for 10-13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.
- Cool and store in an airtight-container or wrap them and put into small sandwich bags to give to the lucky.
I've made about 2 dozen nice sized (diametre 3-3.5") and I still have some dough left, all wrapped up in wax paper, saran wrap, in the freezer. Probably about 6-8 cookies worth. Freezing most cookie dough is my favourite, you can make a good size batch, slice and bake, and always be prepared for freshly baked cookies in about 15 minutes when folk stop by. But be sure to have the flour dusted apron on, you know coz you were toiling away in the kitchen making those cookies... not running around to straighten up. ^_~