Source: Martha Stewart Cookies
I made a double batch of these cookies. That means 2 sticks of butter and 3 cups of sugar met 1 cup of shortening. So depending on who you ask that translates into a fabulous 5 stars or a horrifying 3 stars. We are talking cookies here so moderation is certainly key. I'll try to remember that.
Preparation: *****
When I first picked out this recipe I was a bit hesitant. Sugar cookies can be a lengthy process. You make the dough, you chill the dough, you roll and cut the dough, you chill the dough. Then, finally, at long last, you bake the cookies. These cookies require absolutely no chilling. It's mixing bowl to baking sheet in one quick step. Now that's my kind of preparation. I did opt out of making these giant. Rather than using the 2.5" ice cream scoop to get 16 cookies I used my 1.5" scoop to get nearly 6 dozen. Just reduce the baking time to 12 minutes. This helps with the whole moderation thing.
These are really nothing like a sugar cookie, the obvious departure being the chocolate. They have just the right amount of chocolate flavor, a crispy edge and a slightly chewy middle. Of the nearly four dozen I took to work, none survived. I don't know if that's a testament to the cookie or to their price (i.e. free). I do know that although good, they're not likely to replace my favorite chocolate chip pecan cookies when I need a cookie and chocolate fix. Nonetheless, they are worth a try.
1 comment:
I found your blog via "Sew Mama Sew" and I'm so glad I did! These look great!
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