A Chocolate Chip Cookie (CCC)Recipe Contest
I have not heard who won but the due date to enter was August 15th.
I missed it. I wanted to create a new, unique and ubertasty new recipe. I thought adding coffee would be my ticket.
Last I heard someone had incorporated bacon so I knew the competition was formidable.
Life just stayed taxing and then there was that heat wave. Even with the air on the last thing I wanted to do was fire up the oven.
Maybe this needs to be a winter plan of mine.
I dislike them cakey. I do not eat raw cookie dough.
I will give it a taste if I can get one chip, a bit of nut and a swipe of batter all in one lick but there must be balance and I really want the finished product.
My very first batch of CCC came out all but perfect for what I wanted and I have not been able to replicate that since. I have no idea what I did.
Instead of cookies they spread out onto the whole pan. They tasted perfect!
Maybe I added butter and skimped on flour. Did I use a high altitude recipe? Oh I have no idea.
This is why I feel the need for experimentation. You can imagine this to be daunting.
So much so I missed the challenge. My extra butter bought for the event chilling in my kitchen.
For some reason not too long ago I thought to look back in my personal recipe book.
One of the late recipes I had stumbled upon popped up. I could have submitted this. It is definitely unique. It produces a solid cookie. Good for tea perhaps.
Old English Cookies
2 Cups Packed Brown Sugar
3/4 Cup Shortening
3 1/2 Cups All Purpose Flour
1 Teaspoon Ground Cloves
2 Teaspoons Ground Cinnamon
2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
1 Cup Brewed Coffee
1 Cup of Raisins
1 Cup Semisweet Chocolate Chips
1 Cup Chopped Walnuts
Preheat and bake at 350 degrees.
Cream the sugar, butter and shortening
Add the eggs, mix well
Sift the dry items
Add to the cream
Incorporate the coffee
Add nuts and chips last
Drop rounded tablespoonfuls on a cookie sheet
Bake for about 15 minute. Enjoy after cooling!
I have given up the use of shortening. I also do not like raisins.
I could substitute apple sauce and wheat flour. Keeping up the consistency and adding a smidgen of extra sweetness.
I probably followed the recipe to the letter the first time I made these.