Local and Seasonal: Chocolate-chip cookies get holiday lift

December 19, 2009|By SCOTT C. ANDERSON / Special to The Herald-Mail

One weekend earlier this month my children and I were home while my wife was enjoying a girls night out. As usual, the kids wanted to get involved with something, so I decided to create some cookies out of a few odds and ends I had around.

I had limited brown sugar and a few leftover gingersnap cookies, so I thought I'd try a holiday variation on a traditional chocolate chip cookie. I added the shortening to give more body to the cookie when adding in the gingersnaps. If your gingersnaps are crisp, simply toss them in without breaking them up.

Also, I used salted butter. If you use unsalted, increase salt to 1 teaspoon.

Christmas cookies for Santa

1 cup of butter
1/2 cup brown sugar
1 cup sugar
1/4 cup butter-flavored shortening (see cook's note)
1 teaspoon pure vanilla
12 gingersnap cookies
2 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips


Preheat oven to 375 degrees.

Beat butter, sugars, shortening and vanilla until light and creamy. Add gingersnaps, mix on high for an additional 2 minutes to blend in cookies while breaking them up. Beat in eggs.

In a separate bowl, stir together flour, salt and baking soda and gradually beat into butter mixture. Stir in chocolate chips.

Drop by rounded teaspoon onto ungreased cookie sheets. Bake for 8 to 10 minutes until lightly browned. Allow cooling and storing in closed container. These cookies freeze well for the holidays.

Makes 6 dozen cookies.

Cook's note: Scott Anderson uses Crisco shortening.

-- Scott C. Anderson is associate food service director and chef with Shepherd University dining services.

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