Chocolate Chip Cookies

Let me tell you...after lent I will be making these cookies again! They were incredible. Tim and I were missing an important day for his dad back in Springfield, MO and we wanted to send him a little care package. Cookies of course needed to be included but I hate how so many cookies get hard after they cool down...well maybe that's just because of the cook! I found this recipe on a great blog called Dozen Flours. She has some incredible recipes and I'm excited to try some more! Anyways, these cookies did not get hard. Even the next morning they were still soft and absolutely delicious!

Chocolate Chip Cookies

Adapted from Dozen Flours

1 cup shortening (not butter flavored)
3/4 cup white sugar
3/4 cup packed brown sugar
3 eggs, beaten slightly
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1 teaspoon salt
2 1/2 cups (1 1/2 bags about) chocolate chips
1/2 cup of nuts (optional)

1. Preheat oven to 325F. Cream together the shortening and both sugars. Beat in the eggs, one at a time, mixing well after each one. Then add the vanilla. In a little bowl, mix the baking soda and hot water together and mix well. Add to the batter and mix. Add the salt and the flour and mix until well combined and no pockets of flour remain. Add the chocolate chips and nuts (if you're using them).
2. Drop tablespoon sized dough onto Silpat or parchment lined baking sheet. Bake for about 8-10 minutes, or until edges are slightly golden brown. Let the cookies rest on the baking pan for a minute or two until they firm up slightly. Cool on a wire rack until room temperature.
-Yields about 5 dozen 3 inch cookies

Things I learned:
- When the cookies are browned on the edges it means they are ready
- A silpat or parchment paper keep the cookies from getting too brown on the bottom (and make for an easy cleanup)

-Brittany

Reese's Peanut Butter Chip Cookies

My hubby started volunteering for a jr. high and high school ministry. He is leading a bible study for about 15-17 6th grade boys. They had their first meeting this past week and I wanted to bake them some cookies....from scratch. Bold move on my part! My problem was knowing how long to leave them in the oven.  I have always had that problem with cookies...it makes no sense. They will look doughy in the oven and then you take them out and let them cool and all the sudden they are done. I need some more practice! Anyways, they turned out pretty good and were simple to make...minus the fact that I couldn't tell when they were done!

Reese's Peanut Butter Chip Cookies

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
1/2 cup brown sugar
2 tsp vanilla extract
2/3 c. cocoa
2 eggs
2 cups Reese's peanut butter chips (1 package)

1. Preheat oven to 350 degrees. Mix together the softened butter, sugar, brown sugar, eggs and vanilla until light and fluffy. In a small bowl mix together the flour, baking soda, salt, and cocoa. Mix the dry ingredients in with the creamed mixture. Stir in the peanut butter chips. Chill until firm. Shape into ball and flatten lightly with a fork.
2. Bake for 9-12 minutes.

I'll keep you updated if I find a good trick to know when the cookies are ready!

-Brittany