Tiger Cookies

I have been wanting to add Frosted Flakes cereal to chocolate chips cookies forever – so I figure, why not today? I added Frosted Flakes and MINI chocolate chips instead of chunks or regular size and made them smaller than usual for that bite size crunch. These are GRRRRRRREAT! Ha!

Tiger Cookies

1 stick (4 oz) unsalted butter
6 tablespoons light brown sugar, packed
6 tablespoons white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
Heaping cup white all-purpose flour
2 cups Frosted Flakes
1 cup mini chocolate chips

Preheat oven to 375 degrees F.

Line 2 baking sheets with parchment.

Cream together unsalted butter with the light brown sugar and white granulated sugar.

Add in large egg and pure vanilla extract. Beat together well.

Beat in baking soda and salt.

Stir in white all-purpose flour followed by the Frosted Flakes and the mini chocolate chips.

Place teaspoon size balls of dough onto prepared baking sheets. Bake, one sheet at a time, in preheated oven for 12 minutes.

Remove and cool.

Enjoy!

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Cream Cheese Chocolate Chip Cookies 

About a year ago I made a recipe for cream cheese chocolate chip cookies. They were good but not one of my favorites. I put the recipe away and did not think much of it until a friend and neighbor of mine, Jan Lines, mentioned something to me about them. It got me thinking – and hungry – for them again – so I searched online and found a recipe that looked similar to the one I had tried a year ago. I found the recipe a little time consuming and the dough just did not have that much flavor, so I changed it to fit my taste buds. My taste testers, family and friends went CRAZY for them – so I just had to share the recipe here with all of you!

These are best made in advance and chilled in the refrigerator overnight. You can actually make the dough and chill in the refrigerator for up to 5 days! These are the perfect make ahead cookie and wonderful for parties and cookie exchanges.

Make sure all ingredients are at room temperature – especially the cream cheese. Also make sure you use chocolate chips AND chocolate chunks for this recipe. The combination of the 2 are magical!

Cream Cheese Chocolate Chip Cookies

1 stick (4 oz) unsalted butter
2 oz cream cheese – full fat original
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1 large egg
1 tablespoon pure vanilla extract
2 heaping teaspoons corn starch
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups white all-purpose flour
1 cup semi-sweet chocolate chips
1 cup semi-sweet chocolate chunks

Start by combinding the unsalted butter and cream cheese in a bowl and beat until smooth and creamy. 

Add in the light brown sugar and white granulated sugar and continue to beat until the mixture is light in color and fluffy in texture. 

Beat in the large egg. 

Add in the pure vanilla extract, cornstarch, baking soda and salt. Stir to combine. 

Gently fold in the white all-purpose flour. 

Gently fold in the chocolate chips and chocolate chunks. 

Cover the bowl and refrigerate overnight. 

When ready to bake, preheat oven to 350 degrees F. and line 2 large baking sheets with parchment paper. 

Roll dough into balls the size of two tablespoons and gently press them down with the palms of your hands before placing them onto the prepared baking sheets. 

Bake, one baking sheet at a time, for exactly 13 minutes. Remove and allow them to cool on their baking sheets. 

Enjoy!

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Alexis’s Brown Sugar Chocolate Chip Cookies

Yesterday I made – perhaps – the best chocolate chip cookies I have ever had – not counting my own of course Ha! – so I decided that I HAD to share the recipe with you all. The recipe comes straight from the Queen herself – Martha Stewart. The story goes, her daughter Alexis, did not like her Mom’s chocolate chip cookies – thought they needed more brown sugar. Martha went into the kitchen and developed these. Fabulous! You can Google these for Martha’s original recipe. The recipe that follows has my additions – or subtractions – from the original. My recipe fits my taste buds. Extra pure vanilla extract, longer bake time, etc.


Alexis’s Brown Sugar Chocolate Chip Cookies

1 pound (4 4oz sticks) unsalted butter, softened
3 cups light brown sugar, lightly packed
1 cup white granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
2 teaspoons salt
2 teaspoons baking soda
3 1/2 cups white all-purpose flour
1 1/2 cups semi-sweet chocolate chips, coated in 1 tablespoon white all-purpose flour

Start by preheating your oven to 375 degrees F. Line several baking sheets with parchment paper. For these – only three cookies will fit on your typical baking sheet – so you may need to work in batches. 

In a large bowl cream together the soft unsalted butter, light brown sugar and white granulated sugar until light in color and fluffy in texture. 

Beat in the large eggs. Add pure vanilla extract, salt and baking soda. Combine. 

Gently fold in the white all-purpose flour. 

Fold in the prepared chocolate chips. 

Drop dough equal to the size of three tablespoons into 3 piles on the prepared baking sheets and bake in preheated oven for exactly 11 minutes. Remove from oven and allow to cool to room temperature. 

Enjoy! 

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Chew This! Chocolate Chip Cookie Pie

Happy “Chew This!” Sunday!!! As many of you know, I write a food column for “The Courier-Times” on the first and third Sundays of each month called “Chew This!” I absolutely love it and love sharing my family recipes, stories and memories. If you are in the Henry County, Indiana area – pick up a copy of the newspaper today and let me know what you think! If you are not, but would still like to take a look, sign up for an online subscription at http://thecouriertimes.com Need help with the online signing up!? Write to me and I will be happy to help! blaisethebaker@gmail.com

I am so excited to share this recipe with everyone. Well recipes – there are two here that I am sharing. The pie crust is from a friend of mine, Dorothy Boulanger and could not be any more simple! The pie crust does not have to be rolled out, prebaked, proofed – trust me – it is amazing! And the filling? It is basically a huge, soft chocolate chip cookie! The crust is crisp, the inside warm and gooey. My mouth is watering…

This pie can be made in advance, wrapped and chilled and baked off whenever you are ready! Just be sure not to keep it unbaked for longer than 3 days. After baking, leftovers can be kept covered for 7 days. It is simply an amazing pie and one of my current favorites!


Chocolate Chip Cookie Pie

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, February 19th 2017 edition. By: Blaise Doubman 

A chocolate chip cookie – in pie form!
Blaise Doubman

I love experimenting with different types of chocolate chips cookies and over the years I think I have made just about every kind imaginable! I have made giant chocolate chip cookies with potato chips and candy pieces added and I have made miniature chocolate chip cookies using mini chocolate chips and sprinkled sea salt. Chocolate chip cookies of all shapes, sizes and textures have passed through my kitchen and into the hands, and mouths, of my taste testers. A lot of the creations are not even a cookie, by definition of the term. Some of their favorites? Chocolate chip cookie dough cheesecake, chocolate chip cookie dough brownies and crumbled chocolate chip cookie pudding. It seems that I have managed to transform my love for chocolate chip cookies into just about everything – including now, a pie!

I happened to think to myself one day, why is there not a pie that is basically a giant chocolate chip cookie? The crust would have to be delicious, thick enough to stand up to a giant cookie filling the inside of it and it would, of course, have to be simple yet taste amazing! I have a pie crust recipe that I always turn to, but for this I wanted something different. Enter my good friend Dorothy Boulanger. She gave me a pie crust recipe that a friend of hers had given her in 1979. This recipe was different because there is no rolling out of the pie dough, no transferring from surface to pie dish, no pre baking necessary and no fat used – cooking oil is called for in the recipe! I was highly skeptical at first but promised her I would give it a try. I am so glad that I did! It is simple, easy, foolproof and delicious! For something different in taste and texture, give this recipe a try! Shoutout and special thanks to my friend Dorothy Boulanger for the fabulous pie crust recipe. I will be adding this recipe into my pie crust recipe rotation schedule.

Chocolate Chip Cookie Pie

This pie crust is amazing! There is no rolling, proofing, pre baking or hassle! This crust recipe is enough for one pie crust. It can easily be doubled to make a double pie crust – one for the bottom of your pie and one for the top. When making the chocolate chip cookie dough filling, feel free to substitute butter for the solid vegetable shortening. Also feel free to add different types of chocolates or stir in your favorite toasted nuts.

For the pie crust…
1 cup white all-purpose flour
1 teaspoon salt
4 tablespoons pure vegetable oil
2 tablespoons cold milk

For the chocolate chip cookie filling…
1 stick unsalted butter, softened
4 tablespoons solid vegetable shortening
½ cup white granualted sugar
½ cup light brown sugar, packed
2 teaspoons pure vanilla extract
2 large eggs
¾ cup white all-purpose flour
1 ½ cups semi-sweet chocolate chips mixed with 1 tablespoon white all-purpose flour

Lightly grease an 8-inch or 9-inch pie dish with non-stick cooking spray and preheat your oven to 325 degrees F.

Next, make the pie crust by combining the white all-purpose flour with the salt in a bowl. In a measuring glass, pour in the pure vegetable oil and the milk, but do not stir together. Take the vegetable oil and milk mixture and pour into the combined flour and salt. Stir together lightly with a fork, using a light hand. Once the dough is ready, it will form into a ball and appear to be moist but not sticky in touch. Take the dough and press it into your lightly greased pie dish. Press the dough evenly all over the bottom and up the sides.

To make the chocolate chip cookie dough filling combine the softened unsalted butter with the solid vegetable shortening in a large bowl until smooth and creamy. Add in the white granulated sugar, light brown sugar and pure vanilla extract. Beat until smooth and creamy in texture and light in color. Add in the 2 large eggs and beat well before adding in the white all-purpose flour.

Finally, gently fold in the flour coated semi-sweet chocolate chips.

Place the chocolate chip cookie dough filling into the unbaked and prepared pie crust. Smooth out the top, being sure that the dough is level inside the pie.

Place in preheated oven for exactly 70 minutes.

Once the pie has baked, remove from the oven and allow to cool to room temperature before cutting and serving.

Ask and Answer: My search for the perfect peanut butter pie is something that my social media followers have been asking and wondering about lately. My search came to an end when a local resident shared with me a confidential recipe for one of the areas most famous peanut butter pies. I am not allowed to share the recipe, although I am allowed to share the “special crumb topping” that really makes the pie even more delicious. A combination of peanut butter and confectioner’s sugar, mixed until crumbly will melt in your mouth and top the best pies!

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Sweet Martha’s Famous Chocolate Chip Cookies 

There is a sweet woman named Martha who owns and operates “Sweet Martha’s”. She specializes in chocolate chip cookies and sells them at the Minnesota State Fair for 12 days. In that 12 days she makes around $3 million dollars! I had to find out more about this fascinating woman, and in doing so, I uncovered a “copycat version” of her cookies. I made them today and they are absolutely incredible! Her secret? Extra butter, CAKE FLOUR and extra egg yolks. Sound familiar!? For those of you who have my cookbook – you will know to what I am referring. Highly recommend you try these cookies. The recipe I used is found below as well as a link to learn more about “Sweet Martha”. Thanks Martha!

Sweet Martha’s Famous Chocolate Chip Cookies

2 cups cake flour
1 2/3 cups white all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 sticks unsalted butter, soft
1 1/4 cups light brown sugar, packed
1 cup white granulated sugar plus 2 tablespoons
1 large egg
2 large egg yolks
2 teaspoons pure vanilla extract 
1 1/2 cups semi-sweet chocolate chips

In a large bowl combine the cake flour, white all-purpose flour, baking soda, baking powder and salt. Use a wire whisk to “sift” together the ingredients. 

In a separate large bowl combine the soft unsalted butter, light brown sugar and white sugar until light and fluffy. Add in the egg and egg yolks one at a time, beating well after each addition. Stir in the pure vanilla extract. 

Next, add in the dry ingredients a little at a time being careful not to overmix the dough. Gently fold in the semi-sweet chocolate chips. 

Wrap bowl in plastic wrap and refrigerate for 2 days. 

When ready to bake, preheat oven to 350 degrees F. Line several large baking sheets with parchment paper. 

Place the dough in teaspoon size amount balls onto the prepared baking sheets. Lightly press down on each cookie. 

Bake one sheet at a time, in preheated oven, for exactly 10 minutes. DO NOT over bake! These will appear “underdone” but they are not! Allow them to cool slightly before enjoying.

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To learn more ahout “Sweet Martha” click here –
http://www.sweetmarthas.com/about.html

Recipe adapted from here –
http://m.recipetips.com/recipe-cards/t–25035/marthas-chocolate-chips.asp

Chewy Chocolate Chip Cookies

Here is a fabulous chocolate chip cookie recipe that did not make my cookbook. I thought I would share it on social media with everyone instead. It is “Chewy Chocolate Chip Cookies” and they are delicious! Still need to preorder a cookbook? Send $15 total to Blaise Doubman / Box 47 / Kennard, IN 47351. Be sure to let me know whom to autograph it as well as a mailing address. Thank you to all of those who have already ordered!


Chewy Chocolate Chip Cookies

2 sticks unsalted butter (8 oz.) melted
1 cup light brown sugar, packed
1/2 cup white granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 cup quick cooking oats
2 1/2 cups white all-purpose flour
1 1/2 cups semi-sweet chocolate chips mixed with 1 tablespoon white all-purpose flour

Cream together the melted unsalted butter, light brown sugar and white granulated sugar. 

Add in the large eggs, one at a time, beating well after each addition. Add in the pure vanilla extract, baking soda, baking powder and fine sea salt and stir well. 

Next add in the quick cooking oats. Stir in the white all-purpose flour. 

Finally fold in the flour coated semi-sweet chocolate chips. Place in the refrigerator for at least 12 hours.

When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. 

Scoop dough into large mounds – a little less than 1/4 cup size – and bake in preheated oven for 10 minutes. 

Bake one baking sheet at a time. 

Allow cookies to cool on their baking sheets.

Enjoy! 

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Chew This! Chocolate Chip Pancakes

Hello! Happy “Chew This!” Tuesday – !? My column came out, last Sunday, as usual, but the links on their site were not working correctly. Everything is working, fixed and posted now – so I am sharing it here with all of you! Chocolate for breakfast is never a bad idea, and neither are these delicious chocolate chip pancakes!


Chocolate Chip Pancakes

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, July 3rd 2016 edition. By: Blaise Doubman 

Light and Fluffy Chocolate Chip Pancakes
Blaise Doubman

I think I have confessed my love of all things pancake here once before, when discussing my recipe for the classic “Dutch Baby”. My Great Grandma Flora and I would, rain or shine, everyday, walk to my Grandma Barbra’s for her pancakes and syrup. I have some of my fondest memories of my Great Grandma Flora from that time, and there’s never a time where I can bite into a pancake without thinking of her and those times we shared together. Over the years I have branched out and experimented with other different types of pancakes, using different flavor combinations, cooking and baking techniques, sizes and even colors (food dye) and I have to say some of my most enjoyable are those that were super sweet.

I always tell people I have “sweet teeth”, instead of a “sweet tooth”, and this recipe may just prove that once and for all. I love the simple taste of a light and fluffy buttermilk pancake. So much so, that sometimes I won’t even interrupt the taste of the pancake with butter or syrup; I’ll just eat the pancake as is, nothing else. For this recipe I wanted a chocolate chip version of that, which can be difficult because chocolate chips aren’t the most delicate. I did discover, however, that the addition of the ground cinnamon really brought things together as a whole. The use of regular whole milk made a difference too, apposed to the use of buttermilk. Also, when making the batter, gently stirring the ingredients, instead of beating them, will make a big difference between a light and fluffy pancake, and one that isn’t. These are a personal favorite.

Chocolate Chip Pancakes

I think the addition of ground cinnamon in these pancakes really makes a difference in the overall finished flavors. If you would prefer not to use cinnamon, feel free to leave It out. This recipe is very versatile as well. You can add chopped walnuts, or other kinds of nuts to the batter and top with sliced bananas for a tropical pancake. You can also make these, and place a mixture of cream cheese, pure vanilla extract and powdered sugar between each layer for a “stacked” presentation. The semi-sweet chocolate chips may also be replaced with milk or dark chocolate, depending on your personal preference. 

3 cups white all-purpose flour
6 tablespoons white granulated sugar
½ teaspoon salt
½ teaspoon ground cinnamon
2 tablespoons baking powder
3 large eggs
1/3 cup vegetable oil
1 ¼ cups white whole milk
2 cups semi-sweet chocolate chips

Start by mixing the white all-purpose four, white granulated sugar, salt, ground cinnamon and baking powder together in a large bowl.

Add in the large eggs, vegetable oil and white whole milk. Gently stir to combine, being careful not to over mix. You just want to stir enough to incorporate the dry ingredients. If there are little traces of flour in the batter, that is perfectly acceptable.

Finally, gently fold in the chocolate chips.

Place the batter aside, in the refrigerator, for at least 30 minutes.

When ready to make your pancakes, preheat a large skillet (or griddle) over medium/high heat and coat well with non-stick cooking spray.

Scoop the batter into the skillet, using a ¼ cup dry measuring cup. Depending on the size of your skillet, you will need to work in batches. For each batch of pancakes you remove from the skillet, or griddle, you will need to wipe it fairly clean, and spray more non-stick cooking spray.

When you see little bubbles start rising to the tops of the pancakes, you’ll know it’s time to flip them over. Flip them using a large spatula, and continuing cooking another couple of minutes.

Once cooked, remove from skillet, or griddle, and place on plate and cover with foil to keep them warm. When ready to serve, top with whipped cream, butter, syrup or fresh fruit.

This batter can be kept in the refrigerator for up to two days. The cooked pancakes will keep, covered, in the refrigerator, for up to three days. To warm up leftover pancakes, place in a 220 degree oven for about 7 minutes. No longer or the pancakes will dry out.

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Chew This! Chocolate Chip Cookie In A Mug

Happy “Chew This!” Sunday! (And Happy Father’s Day to all the Dads!) As many of you already know, I have a food column in “The Courier-Times” on the 1st and 3rd Sunday’s each month. It is a place where I can share my stories and recipes, and I love it! I am always trying to think of new and different recipes to share with everyone – and this one takes the cake! Or, well, cookie! Ha!

I spent longer than a person might think in developing this recipe, but the reward was well worth all the time, trouble and sink loads of dishes. The recipe produces a single chocolate chip cookie in less than two minutes. Two. Minutes! It is dangerous – it is fun – it is addictive – it is delicious!

This recipe was tested in your average microwave. Do not try and bake this in the oven – or a convection oven. If the cookie is still gooey after your 50 seconds, microwave 10 seconds longer. If too dry, microwave less. 50 seconds worked for me.



Chocolate Chip Cookie In A Mug

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, June 19th 2016 edition. By: Blaise Doubman 

A Single Serving of Chocolate Chip Cookie
Blaise Doubman

I love chocolate chip cookies! Ever since I was a little boy, there is nothing, to me, more satisfying than baking and eating chocolate chip cookies. My earliest memory of my love for these cookies had to be in Kindergarten. My Mom, Darla, would promise me that there would be a batch of chocolate chip cookies waiting on me when I got home from school, if I would go and behave. The trick worked every time. I can remember on some days, looking at my little Mickey Mouse watch, and counting down the minutes until it was time to go home. Which for me, meant going home to nice warm chocolate chip cookies. That memory is fond for me…

My love for the cookie has followed me for years now, and I just can’t seem to get enough! I’ve developed countless chocolate chip cookie recipes for my blog, so for this recipe I wanted to create something different and unique. Awhile back I developed a recipe for a chocolate cake in a mug, and put it on my blog. There were rave reviews, so it got me to thinking – why not have a chocolate chip cookie in a mug? The development for this took awhile, because I just couldn’t get that cookie consistency I was looking for. Then finally, I skipped the baking powder and baking soda, and just went right in with the rest of the ingredients. I also left out the egg white, but needed the egg yolk for binder and flavor. The result was fabulous! This recipe is short, easy and simple. I’ve made it so many times that I actually have it memorized, and don’t even have to use measuring equipment anymore! That could be a good thing…or a bad thing! Just think of this as a single serve size chocolate chip cookie, but warm from the microwave, not the oven.

Chocolate Chip Cookie In A Mug

You can use milk chocolate chips, dark chocolate chips, white chocolate chips or even peanut butter chips for this recipe. Also feel free to substitute the light brown sugar, for dark brown. Experiment and have fun with this recipe! For a “Snickerdoodle” cookie in a mug, use this recipe but leave out the chocolate chips. Instead, sprinkle the top, before placing into the microwave, with a cinnamon-sugar mixture. 

1 tablespoon unsalted butter
1 tablespoon white granulated sugar
1 tablespoon light brown sugar
¼ teaspoon pure vanilla extract
Pinch of salt
1 large egg yolk
3 ½ tablespoons white all-purpose flour
3 tablespoons semi-sweet chocolate chips

Start by melting the butter completely in a medium sized mug in the microwave.

Next, add in the white granulated sugar, light brown sugar, pure vanilla extract and salt. Combine everything together with a fork.

Add in the large egg yolk, and combine before adding in the white all-purpose flour.

Finally, add in the semi-sweet chocolate chips and stir well.

Place in microwave, and on 100% power, microwave for exactly 50 seconds.

Remove from the microwave, and allow to cool slightly before enjoying.

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Chew This! Giant Classic Chocolate Chip Cookies

So many people have written to me asking for a great recipe for chocolate chip cookies. I have tried several recipes, experimented with hundreds of different types and probably eaten even more… and nothing really fit what I was looking for. I was looking for a cookie that was gooey inside, crisp outside and bigger in size than most. Finally, after recipe testing for months, I have found the perfect recipe… and the GIANT version is right here! I am so excited to share this with everyone! I hope you enjoy!!! And please, as usual, I welcome your questions, comments and feedback at blaisethebaker@gmail.com

Giant Classic Chocolate Chip Cookies Chew This Blaise Doubman

Giant Classic Chocolate Chip Cookies

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, November 15th 2015 edition. By: Blaise Doubman 

Giant Classic Chocolate Chip Cookies are big in size and flavor…
Blaise Doubman

Ever since I was old enough to understand what a chocolate chip cookie was, I have been their biggest fan. Stirring them up and making them whenever I can. I have fond memories of growing up making cookies with my family and friends. I have found that chocolate chip cookies have healing properties! Well, at least in my opinion. Whenever I start to smell the warm cookies baking in the oven, I immediately start feeling better. And when I bite into one? All my troubles melt away. Am I alone here!? I can’t imagine. For a few years now, I’ve been researching chocolate chip cookies and learning about their history, and the thousands of recipes for them all across the globe.

I assume everyone knows the story of how these were invented originally? Toll House Inn owner, Ruth Wakefield wanted to make a chocolate version of her famous butter cookie, and decided she would chop up a chocolate bar to melt into the cookie, turning them into chocolate cookies. The chopped up chocolate didn’t melt, but instead turned the butter cookie into chocolate-studded cookies – thus inventing the chocolate chip cookie! When developing my own recipe, I decided I would make a few changes to some of the recipes I had seen and just not been happy with. I used butter for flavor, and shortening for the texture. I also wanted to use both white and brown sugar and an extra dose of pure vanilla extract. I have several cookie recipes on my blog, but this recipe is not only my favorite, but the recipe that people ask me for the most.

Giant Classic Chocolate Chip Cookies

As with everything else in baking, make sure that all ingredients are at room temperature before starting. It’s very essential to allow this dough to chill in the refrigerator for at least 24-hours. You can stir this up ahead of time, pop it into the refrigerator and a day later, you have dough for cookies anytime. The dough shouldn’t be kept in the refrigerator for any longer than four days. If you want smaller cookies than the larger ones I make, adjust the cooking time, but not the temperature of the oven.

1 ½ sticks (6 oz. total) unsalted butter
2/3 cups solid vegetable shortening
1 cup white granulated sugar
1 cup light brown sugar, firmly packed
2 large eggs
2 tablespoons pure vanilla extract
3 1/2 cups white all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips (mixed with a heaping tablespoon of white all-purpose flour to prevent the chips from sinking to the bottom of the cookie.)

In a large bowl, combine the unsalted butter, solid vegetable shortening, white granulated sugar and light brown sugar and beat together until everything is light and fluffy.

Next, beat in the large eggs, one at a time, until combined. Once combined, add in the pure vanilla extract and blend well.

Finally, add in the white all-purpose flour, baking soda and salt all at once, and stir until everything is just combined – being careful not to over mix.

Gently fold in the white all-purpose flour covered semi-sweet chocolate chips. Cover the bowl and refrigerate for at least 24 hours.

When ready to bake, preheat your oven to 375 degrees F and prepare your baking sheets by lining them with parchment paper.

Place ¼ cup size amounts of dough onto the parchment paper, leaving plenty of room for the cookies to breathe. Each baking sheet will hold about nine large cookies.

Place baking sheets in oven, one sheet at a time, for exactly 18 minutes, turning the baking sheet one time, half-way through baking for even browning.

When finished baking, remove from oven and allow the cookies to cool completely on the baking sheets. Once moderately cooled, remove and enjoy.

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Brown Sugar Chocolate Chip Cookies

I told someone awhile back that I could literally write a book on chocolate chip cookies… I love them, and always love trying new and exciting recipes. This recipe does not contain anything out of this world unique, but the combination of ingredients and flavors truly make a delicious cookie…

Brown Sugar Chocolate Chip Cookies Blaise the Baker

Brown Sugar Chocolate Chip Cookies

2/3 cup solid vegetable shortening
2/3 cup unsalted butter, at room temperature
1 cup white granulated sugar
1 cup light brown sugar, firmly packed
2 large eggs
1 tablespoon pure vanilla extract
3 1/2 cups white all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 oz. chocolate chips (mixed with a heaping tablespoon of white all-purpose flour to prevent the chips from sinking to the bottom of the cookie)

Start by preheating your oven to 375 degrees F and line two baking sheets with parchment paper.

In a large bowl, combine the solid vegetable shortening, unsalted butter, white granulated sugar and light brown sugar and beat until light and fluffy.

Beat in the eggs, one at a time, before stirring in the pure vanilla extract.

Next, add in the white all-purpose flour, baking soda and salt. No need to add in increments here – just add it all at once and stir until everything is combined.

Last, add in the flour covered chocolate chips and stir until combine.

Place tablespoon size amounts on parchment paper lined baking sheets and bake in preheated oven for about 15 minutes, or until lightly golden brown.

Remove from oven and allow to cool on the baking sheets.

Enjoy!

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