Inside Out Chocolate Chip Cookies Food
INSIDE-OUT CHOCOLATE CHIP COOKIES
Meet the new chocolate chipper on the block. The Inside-Out Chocolate Chip Cookie is buttery, sweet, intensely chocolatey and studded with white baking chips for a fun twist on the classic. And as much as we love all that flavor, the texture of this cookie might be its greatest asset. It's crispy on the outside and tender on the inside--a combination that we consider the ideal cookie texture. The secret to achieving it? Using two kinds of fat: butter and shortening. An all-butter cookie will brown nicely but tends to spread (sometimes, too much). Shortening curbs that tendency to spread, so you get the best of both worlds: a cookie that's perfectly caramelized and shaped just right (not too flat or too round). So next time you're out of semi-sweets, but still want a chocolate chip cookie, give your regular recipe a rest. We don't think you'll be disappointed with this inside-out version.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 54
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Mix sugars, butter, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and nuts.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until set. Cool slightly; remove form cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 135, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 70 mg
INSIDE OUT CHOCOLATE CHIP COOKIES
These chocolate chip cookies are inside-out because they're chocolate cookies with white chocolate chips. I found this recipe in a booklet at the grocery store years ago.
Provided by cookiebaker
Categories Drop Cookies
Time 27m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Using a hand mixer, cream sugars, butter and shortening together until well mixed and fluffy, about 2 minutes.
- Add vanilla and eggs and mix well.
- Stir flour in it's container and spoon lightly into the measuring cup and level off when measuring.
- Stir flour, cocoa, baking soda and salt together in a bowl.
- Add flour mixture to creamed butter mixture and mix until well combined.
- Stir in white chocolate chips and nuts.
- Drop dough by rounded tablespoonfuls or a small cookie scoop about 2-inches apart onto ungreased or a parchment paper lined cookie sheet.
- Bake 10-12 minutes or until set when you touch the tops.
- Cool slightly; remove form cookie sheet.
- Cool on wire rack.
- Note: I always get better cookies that spread less when I chill my dough first.
- That's one of my cookie baking secrets.
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