Tuesday, September 21, 2010

Baked: Chocolate Chip Cookie-Brownie-Cake Thing

Text from my husband: Need eggs for cookies!

I arrive home. I smell baking.

"Are you baking?"


"Did you get eggs?"


"Oh. What did you use instead?"

"I added some cornstarch and water."


The oven beeps. Mr. Ringy pops this onto the cooling rack:

"Um, honey? Why is it so thick?"

"I didn't realize that the recipe was for 60 cookies."

But just as I finished saying, "Perhaps you should leave the baking to me in the future," I popped a piece in my mouth. And... it's delicious. It's like a chocolate chip cookie/brownie/cake thing.

Anyway, here's the original recipe from Better Homes and Gardens. He tells me that, in place of the eggs, he used about a tablespoon of cornstarch, and enough water to make the dough look "right".

Yields 60 cookies
  • 1/2  cup  shortening
  • 1/2  cup  butter
  • 1/2  cup  granulated sugar
  • 1  cup  packed brown sugar
  • 1/2  teaspoon  baking soda
  • 2    eggs
  • 1  teaspoon  vanilla
  • 2-1/2  cups  all-purpose flour
  • 1  12-ounce package (2 cups)  semisweet chocolate pieces
  • 1-1/2  cups  chopped walnuts, pecans, or hazelnuts (filberts) (optional)
    In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces and, if desired, nuts.

    Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.

    Make-Ahead Tip: Bake and cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Seal, label, and freeze up to 1 month.

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