I did some adventure baking (you know, the kind that could turn into a disaster really quickly because you wander off the recipe path?) today for the kids’ afternoon snack, and we went down a wonderful, chocolate road. I started with Crisco’s Ultimate Chocolate Chip Cookie recipe because, well, it IS the ultimate chocolate chip cookie recipe. But chocolate chips weren’t enough chocolate for the week we’ve had. So….
We went dark chocolate all the way, using Hershey’s Special Dark Cocoa Powder and Special Dark Chocolate Chips. These cookies are absolutely delicious. Just like the regular old Ultimate Chocolate Chip Cookie, this recipe has a great balance of sweet and salty that I think could only be enhanced by a light sprinkling of sea salt over the cookies before baking. I’m going to try that next time.
But, it’s not necessary because these are amazing just as they are. Make some. You’ll be so glad you did. Here’s how:
What You Need:
1 1/4 cups firmly packed brown sugar
3/4 cup Butter Flavor Crisco
2 tbsp. milk
1 tbsp. pure vanilla extract
1 large egg
1 1/2 cups all purpose flour
1 tsp. salt
3/4 tsp. baking powder
1/4 cup Hershey’s Special Dark Cocoa Powder
1 1/2 cups Dark Chocolate Chips
What You Do:
Preheat oven to 350. Cream shortening and brown sugar then add milk, vanilla and egg. Beat at medium speed until fluffy. Add dry ingredients and mix well. Fold in chocolate chips. Spoon onto ungreased baking sheet and bake for 8 to 10 minutes or until the desired amount of crispness is achieved. Remove from pan and let cool on rack.
(Baking times will vary depending on the size of the cookies and your oven so be sure to watch the cookies carefully and let them cool on racks because one of the best things about this recipe is that it creates a cookie with a crunchy outside and a chewy inside. Perfect!)