Thursday, December 11, 2008

Eid Cookies Part II

In deciding which cookie recipes to try for Eid from my new cookbook, I had decided off the bat that I would try home made chocolate chip cookies. Not the pre made Pillsbury cookie dough I've been making my whole life, this time I'd try from scratch.

These unfortunately didn't last until the morning of Eid! They kept disappearing, one by one.

I present the 2nd of 3 recipes, Chocolate Chip Cookies. This recipe is slightly different from this one.

3/4 cups butter, softened
1/4 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 12-ounce package (2 cups) semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces
1 1/2 cups chopped walnuts or pecans (optional) - [I skipped this part]

1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and salt. Beat until mixture is combined, scraping sides of bowl. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces and, if desired, walnuts.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 9 minutes or until edges are light brown. Transfer to a wire rack; cool.

* Don't try to mix the chocolate chips into the dough using a blender! Stir them in using spatula

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