Triple Chocolate Chip Cookie

Triple Chocolate Cookies

Triple Chocolate Chip Cookies

The recipe that started it all. This is my original cookie recipe. It creates a cookie that is thick and dense and I love it. I suppose you can call this the first real entry in the journey of this young alchemist. I made this recipe when I was 12ish and since then I have become my families go to cookie maker.

Recently, I have been attempting to make my cookie recipe, but to different results. For some reason, I kept producing a soft, cake like cookie. However, the solution to my problem came when I realized that the one thing that I was changing was that I substituted butter for Crisco.

Crisco is the savior of thick cookies because of its high melting point. Cookies that have Crisco in the dough are able to leaven without worrying about structural damage caused by fats melting, which is the case for butter. Crisco also doesn’t contain water, which means that is effectively shortens gluten. Butter, on the other hand, contains 20% water, which means that it is not a completely effective shortening agent and creates some gluten.

When choosing between using Crisco or butter/margarine, the choice of which fat you would prefer depends on preference. Crisco creates a denser, thicker cookie and Crisco is flavorless. Butter creates a softer cookie with a subtle buttery taste. Another option would be to go half Crisco, half butter if you want the best of both worlds.

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Ingredients

1 ½ cups all-purpose flour
½ teaspoon baking soda
½ tsp baking powder
½ teaspoon salt
¼ tsp of cinnamon
½ cup Crisco
½ cup granulated sugar
1/3 cup packed brown sugar
½ teaspoon vanilla extract
1 egg
1 tbs milk
2 oz milk chocolate chips
2 oz dark chocolate
2 oz white chocolate

Directions

  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda, baking powder, salt and cinnamon in small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Gradually beat in part of the flour mixture then beat in milk.
  6. Stir in morsels.
  7. Freeze for at least 10 minutes. Bake for 12 minutes or until done.