It’s a cold and rainy day here in the city. Don’t get me wrong, I love the rain and the opportunities it brings to slow down and start a new project while drinking a cozy cup of steaming tea. One of my favorite things to do on such a day is bake a batch of hot cookies which I then pop into my mouth right out of the oven. Among my long list of cookie favorites are, oatmeal raisin, snicker-doodles and the classic chocolate chip. You just can’t go wrong!
After a long but very productive day at school, I decided to go into hermit mode and let my baking side have a go. After a quick inner debate about which kind to make I settled on chocolate chip, because… well, dark chocolate melting in my mouth just sounded divine. Lucky for me, no cookie mishaps occurred. They have been known to happen; such as my lovely kitty cat walking in the flour, then sneezing due to sniffing and making a floury mess, or me accidentally turning the oven a wee bit too high and crisping them just a liiiitle too much. No worries this time, they came out great! I enjoyed a couple of them with a cup of earl gray tea all the while being serenaded by the pitter patter of rain on the windows. I have no idea where the recipe comes from; a very nice woman gave it to me while I was traveling in Europe for a spell. It shall forever be a mystery, but that makes them all the more enjoyable.
Chocolate Chip Cookies
1/2 cups butter (room temp)
1/2 cups shortening
3/4 cups granulated sugar
1/2 cup brown sugar (firmly packed)
2 teaspoons vanilla ( I usually add 3 to 3 1/2 tsp) 😉
2 1/2 cups flour
3/4 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
2-3 cups semi-sweet chocolate chips
1 cup chopped pecans or walnuts (if you want!)
– In a large mixing bowl, cream butter, shortening and sugars until light, beat in eggs and vanilla.
– In separate bowl, sift together flour, salt, baking powder and soda; then add all to large bowl. Mix together and add chocolate chips.
– Shape into 1 1/2 inch balls and place 2 inches apart on an un-greased cookie sheet.
– Bake at 350 for 8 – 10 minutes or until edges are golden brown