Chocolate chip cookies
Yields three to four dozen
1/2 cup butter soften
1/2 cup butter flavored Crisco
1 cup dark brown sugar
1 tbs. vanilla
2 1/2 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
2 1/2 cups semi-sweet chocolate chips
Preheat oven to 375 degrees Fahrenheit. Combine flour, salt, and baking soda in a medium bowl and set aside. In a large mixing bowl beat soften butter and butter flavored Crisco until slightly combined (be sure not to over mix). Add brown sugar and beat until combined. Add eggs and vanilla and beat until combined ensuring no streaks of egg are in the mixture. Scrap sides of bowl and beat in flour mixture until combined. Next use a wooden spoon or a spatula and stir in chocolate chips. Drop mixture onto an ungreased cookie sheet using a small scooper or by using two teaspoons/flatware. Bake for 8-10 minutes or just until edges are light brown. Remove from oven and cool on cookie sheet for 2 minutes prior to transferring to a wire rack to finish cooling. (If you like warm cookies like us, feel free to enjoy them before cooling completely)
***Baker’s tip: Using a cookie sheet with no sides works best. If one is unable, a jelly roll pan (pan with
all sides raised) will be fine to use. If jelly roll pan is used, I recommend lining with parchment paper for
easy release after baking.
***Store baked cookies in airtight container up to 3 days*** Unbaked cookie dough cake be frozen and baked as desired.
Chocolate chip Bourbon Pecan Pie
Yields one 9″ pie
1 cup light brown sugar
4 tbsp. salted butter
2/3 cup corn syrup
Few drops of pure vanilla extract
Pinch of salt
1/4 cup Bourbon (tested with Jim Beam)
3 large eggs at room temperature (to achieve set out un-cracked for 30 minutes prior to beginning)
7 oz (2 cups) of pecan halves
1/4 cup semi -sweet chocolate chips
One 9″ unbaked frozen pie crust
In a medium saucepan, combine the brown sugar, butter, corn syrup, vanilla, and salt. Stir over
medium heat constantly until the butter has melted and the sugar has dissolved. Remove the pan from
the heat and add the 1/4 cup bourbon. Return to heat and continue to stir for additional 2 minutes
(a whisk works best for stirring).
Remove pan from heat and let cool 10-15 min (or until tepid/lukewarm). Preheat oven to 375
degrees Fahrenheit. Whisk in eggs one at a time to cooled mixture. Stir in pecans and chocolate chips.
Place frozen pie crust on cookie sheet. Pour mixture into frozen pie crust and bake 50-60 minutes,
or until set. Remove the pie from the oven, transfer it to a wire rack, and leave to cool 3-4 hours.
Cut and enjoy!
***Tips from Baker: To ensure you do not have scrambled eggs, temper your eggs by adding some of
the warm sugar mixture to the eggs prior to whisking in. During baking if edges are over-browning, cover
edges with foil.
**Serving suggestions: served warm with your favorite ice cream or whipped cream.
Recipes courtesy of: The Art of Baking, Inc.
The Peggy Denny Show – Art of Baking, Recipe #874, PT1
The Peggy Denny Show – Art of Baking, Recipe #874, PT2