Advertisement

A recipe that can be made with your kids

June 29, 2012|Scott Anderson | Culinary Passion

I know this is deviating from the salads and cast iron cooking I've been writing about, but I wanted to make some cookies with my son. We went to work creating these wonderful, morsels of goodness. 

Make sure you have fresh peanut butter and that you completely blend ingredients together before moving onto the next step.

Also be sure to get the best chocolate chips possible, or incorporate chocolate chunks. 



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





Chewy chocolate chip cocoa cookies



1/2 cup salted butter

1/2  cup vegetable shortening

1/4 cup natural peanut butter

1 cup brown sugar

2 cups granulated sugar (1 reserved)

1 teaspoon natural vanilla

2 eggs

1/2 teaspoon salt

2 1/2 cups unbleached flour

3 tablespoons dark cocoa powder

1 teaspoon baking soda

3 cups dark chocolate chips (See cook's note)





Heat conventional oven to 375 degrees; 250 degrees for a convection oven.

Beat butter, vegetable shortening and peanut butter until light and creamy. 

Add in brown sugar, 1 cup sugar and vanilla and beat until creamy and fully incorporated.

Add in eggs one at time. In a separate bowl, combine together salt, flour, cocoa powder, and baking soda, Gradually add into butter mixture.

Remove bowl from mixer and stir in chips until combined. 

Scoop out in 1.5-ounce balls, about the size of large shooter marble. 

Then roll in hands, then into 1 cup granulated sugar, evenly coating them and place evenly spaced onto a baking sheet. 

Bake 10 to 12 minutes until puffed up and cracked.

Cook's note: Semi-sweet chocolate chips can be substituted.

Advertisement
The Herald-Mail Articles
|
|
|