chocolate chip cookies
HOW TO BAKE SOFT AND CHEWY CHOCOLATE CHIP COOKIES

INGREDIENTS

1 CUP BUTTER OR MARGARINE, SOFTENED

1/2 CUP SOLID VEGETABLE SHORTENING

1 1/3 CUPS GRANULATED SUGAR

1 CUP FIRMLY PACKED BROWN SUGAR

4 EGGS, FRESH MEDIUM SIZE

1 TABLESPOON VANILLA

1 TEASPOON LEMON JUICE/CALAMANSI JUICE

3 CUPS ALL-PURPOSE FLOUR

2 TEASPOONS BAKING SODA, SIFTED

1 1/2 TEASPOONS SALT

1 TEASPOON GROUND CINNAMON POWDER

1/2 CUP ROLLED OATS/OATMEAL

2 CUPS CHOCOLATE CHIPS/SEMISWEET OR BITTERSWEET

1 1/2 CUPS CHOPPED NUTS/ CASHEW OR PEANUTS

 

 

In large bowl of an electric mixer, beat butter, shortening, granulated sugar, and brown sugar on high speed until very light and fluffy. The color of the creamed fat and sugar will be pale compared to its original color and will loook like an icing.

 

HANDHELD MIXER IN ACTION

 

Add the eggs, one at a time (use a small dish for each egg), beating well afater each addition. Beat in vanilla and lemon or calamansi juice.

In another bowl, stir together flour, baking soda, salt, cinnamon and oats. Gradually add to butter mixture, blending thoroughly. Stir in chocolate chips and nuts by hand using a large wooden spoon or spatula.

Using your measuring cup, scoop 1/4 cup of dough onto paper-lined baking sheets. If you have not bought a glassine paper yet, ( which i think you should) grease the baking sheets with shortening. Space the cookie dough about 3 inches apart for even baking.

For soft cookies, bake in a 325 F oven for 17-19 minutes or until light golden brown. For crisp cookies, use 350 F and bake for 16-18 minutes or until golden brown. Do Not Over Bake.

IMPORTANT REMINDER:

The size of the cookies will determine the OVEN TEMPERATURE AND THE BAKING TIME. If you will use a smaller scoop, say a tablespoon or teaspoon, then you need to use only 325 F and reduce the baking time. Reduced to how much depends on how many pieces of cookie dough you are baking, this is what you call the load. If you're oven is the Elba type, you can use two baking sheets, probably 12 per sheet, i estimate the baking time at only 12 minutes. I am not sure here since the oven i use is the commercial 4-sheeter type. With this oven i can load each sheets with15 pieces, 22 grams per dough, and bake it at 325 F for EXACTLY 13 minutes.

I shift the baking pans after 6 minutes and bake it further for 7 minutes to even out the baking. This means, i put the two baking sheets on top at the bottom shelf after 6 minutes and vice versa. Why? The cookies at the top take in more color and bake perfectly, while the one at the bottom lags behind in terms of size and color so i have to shift the pans.

Learn how your oven behaves, then record the baking temperature and time that you used.

 please bear with me as i add more articles to this site in the future, thank you

shortening is sometimes used to create a more nicely aerated texture to the baked product. shortening had very good creaming quality as opposed to baker's margarine, this is why some prefer shortening. the downside of shortening is that it has a bland flavor, so using butter or margarine with shortening is a good combination.

brown sugar has a more natural, molasses flavor, some like it, others don't. i prefer brown sugar over white not only for its flavor but it is close to its natural state. refined white sugar as one foody said is the man's worst human invention, it can even be used as a pesticide. whether it is true or not, try reducing part of the white sugar in your diet by substituting it with brown sugar, muscovado, etc.,

for those who ask me how to make a cookie using less sugar, it is hard. since the sugar contributes to the cookie's texture, reducing it dramatically will make the cookie tough and dry. it is not only the flavor that is affected in this case, but the tecture and keeping quality as well.

sugar contributes to the baked goods' crispy and light texture, to dull the effects of its reduction, add some fruit puree such as apple or banana to the cookie or cakes.

before deciding on which type of margarine to use, buy only 1 bar at a time and LEARN HOW TO EVALUATE OR SCORE the effects in terms of flavor, texture, and then cost.

i cannot name the brand here, but i have a favorite butter substitute which i use for my cookies and quick breads. this margarine is sweet, has a very fragrant smell, cheap and not too yellow!!!