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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Thursday, March 22, 2007

My Chocolate Chip Cookies

Having returned from the dentist for the second time this week, I really needed to just cook. I did splurge on salmon but that will be another post. It didn't matter what just anything to get my mind off things. I love playing with recipes to make my own creation so today was no acception. I started with a tried and true chocolate chip cookie recipe from Betty Crocker's Cookbook by favourite recipe except my husband doesn't like nuts in cookies and I had no chocolate chips. What I did have was multi-coloured chocolate chips and a left over from Christmas.

Chocolate Chip Cookies

This really is a very modified recipe but one that fit my mood today. I like the base but then play with it from there. I used the Kitchen Aid® to mix but you can use a regular mixer then just stir in the chocolate.

Chocolate Chip Cookies
2/3 c shortening
2/3 c butter
1 c raw granulated sugar
1 c brown sugar (packed)
2 eggs
2 tsp pure vanilla
2 c unbleached flour
1 tsp baking soda
1 tsp sea salt
6 oz multi-coloured chocolate chips
1/2 bar or about 4 oz Cȏtes' Ore dark chocolate bar

Cut chocolate bar into 1/4" pieces. Place shortening, butter, sugars, eggs and vanilla in mixer and mix until well mixed. Stir dry ingredients together, leave chocolates until last. Add one cup at a time mixing well. Stir in the chocolate chips and chocolate bar chips. Bake in a pre-heated oven 350ºF on convection heat until golden brown but not crisp.


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