SERIOUS CAJUN CHOCOLATE CHIP COOKIES
Making a roux to add to the cookie mixture makes these chocolate chip cookies a very moist cookie. It is a favorite of my two sons.
Provided by Barbara Hahn
Categories Chocolate
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
- 2. In heavy saucepan over medium heat, melt shortening and butter. Add 3/4 cup flour and stir until well blended. Cook and stir until mixture is a medium dark roux. Remove from heat and pour in bowl. Cool in refrigerator.
- 3. In medium bowl, stir together remaining flour, baking powder, baking soda, and salt. In large mixing bowl, beat sugars and roux mixture until light and fluffy. Add eggs and vanilla and beat at low speed until well combined. Add remaining flour mixture beating at low speed just until combined. Stir in chocolate chips.
- 4. Drop dough 1 heaping tablespoon one at a time on to prepared baking sheet. Bake for 9 to 10 minutes until edges are lightly browned. Cool on baking sheet for 1 minute. Cool completely on wire racks.
CHEWY CHOCOLATE CHIP COOKIES
Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Yield Makes 12
Number Of Ingredients 7
Steps:
- Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
- For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
- Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
- Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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