Chocolate Chip Cookie Dunkers |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 18 |
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These are my all time favorite chocolate chip cookie. They are actually between Biscotti and a cookie - Nice and crunchy on the outside, softer in the inside.This recipe may look like a lot of work but actually it is easier then it reads. Read more . This recipe I've had for a while but don't remember where or who I got it from. The name of the cookies and the ingredients are original I believe.. Ingredients:
1/4 cup butter |
1/4 cup shortening |
1/2 cup packed brown sugar |
1/4 cup sugar |
1/4 tsp. baking soda |
1 egg |
1 tsp vanilla |
1 1/4 cup flour |
1/2 cup mini chocolate chips (semisweet) |
1/2 cup chopped nuts - your choice, pecans-walnuts-filberts-hazelnuts |
6 ounces of semisweet chocolate chopped. |
1 tbsp. shortening |
Directions:
1. Preheat oven to 350 degrees.
2. Line a 9x9 baking pan with foil, allowing edges to hang over sides of pan. Set aside.
3. In a mixer bowl at medium speed beat the butter and shortening for about 30 seconds.
4. Add the two sugars and the baking soda blend well.
5. Add the egg, and vanilla.
6. Add the flour slowly, When it gets to stiff add the remaining flour in by hand.
7. Stir in the chocolate chips and the nuts.
8. Press the dough evenly in the lined baking pan.
9. Bake 30 minutes or until golden brown and set in the center.
10. Cool 1 hour on a rack.
11. Reduce the oven heat to 325 degrees.
12. Use the foil to lift the cooled cookies out of the pan.
13. Using a serrated knife cut the cookies into 9 inch slices.
14. Place slices cut side down and 1 inch apart on a cookie sheet that has NOT been greased.
15. Bake for approx. 10 minutes or until crisp. Turn the cookies over carefully and cook another 10 minutes. Remove from oven.
16. Cool cookies completely on a rack, then trim the ends square.
17. Microwave the 6 ounces of chocolate with the 1 tbsp. shortening. at 50 percent power for about 2-3 minutes or until melted and smooth.
18. Stirring twice during the melting time.
19. Dip or brush the chocolate halfway on each cookie.
20. Place the cookies on parchment paper or wax paper;
21. Allow the chocolate to harden. This will take 1-2 hours.
22. Store the cookies at room temperature in a airtight container in rows separated by wax paper. You can freeze these cookies up to three months.
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