Chocolate chip cookies, originally called Toll House Cookies, have been around for ages. They’re the one cookie that has won the hearts of young and old alike. When children, and most adults, too, are given their choice of what kind of cookie they prefer, hands down, it’s chocolate chip.
But, if you’re looking to change up your chocolate chip cookie a little this holiday season, this recipe offers a variation on the old standby, calling for a few different ingredients than your usual recipe. I actually prefer this recipe to the one that I’ve had forever. The honey and sour cream in this recipe seems to make a moister, chewier cookie than the ones I’ve made before.
For those craving a sweet and salty treat this Christmas, I've thrown in a recipe for chocolate-coated potato chips that calls for just four ingredients and is easy and quick to make. This snack can be made in minutes and requires no baking.
Either sweet treat would make an excellent snack to leave for Santa’s Christmas Eve visit. Merry Christmas.
SOUR CREAM CHOCOLATE CHIP COOKIES
1 butter flavor Crisco stick, plus additional for greasing
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1/2 cup dairy sour cream
1/4 cup warm honey
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups semi-sweet or milk chocolate chips
1 cup coarsely chopped walnuts or pecans
Heat oven to 375 degrees. Grease cookie sheet. Place sheets of foil on countertop for cooling cookies.
Combine 1 cup shortening, brown sugar and granulated sugar in large bowl. Beat at medium speed of electric mixer until well blended. Bet in egg, sour cream, honey and vanilla. Beat until just blended.
Combine flour, baking powder and salt. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips and nuts.
Drop slightly rounded measuring tablespoonfuls of dough 2 inches apart onto prepared sheet. Bake at 375 degrees for 10 to 12 minutes or until set. Do not overbake. Cool 2 minutes on baking sheet. Remove to foil to cool completely. Makes about 5 dozen.
CHOCOLATE DIP-A-CHIP
8 ounces (8 squares) semisweet chocolate or 8 ounces (1 1/3 cups) semisweet chocolate chips
2 tablespoons shortening
1 (7 1/2-ounce) can stacked potato chips (or ridged potato chips)
Line cookie sheets with waxed paper. In small saucepan, melt chocolate and shortening over low heat, stirring constantly. Dip chips halfway into chocolate; allow excess to drip off. Place on waxed paper-lined cookie sheets; refrigerate to set. Makes 5 to 6 dozen chips.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
