|on coolspacesforkids on etsy|
Today I baked the Washington YWCA Chocolate Chip Cookies; a recipe found on LaFuji Mama; a lovable blogger sharing her love of good eats. I've been wanting to make this cookie for awhile. Our cookie jar was down to the last few oatmeal raisin cookies; staled and whose number was up. With chocolate chips always in the pantry, it was a mighty fine day to bake and fill our jar with fresh homemade cookies...
I have a favorite chocolate chip cookie recipe in my file but am always wanting to try other recipes; especially the ones that are the "Perfect cookie" or the "Best cookie" or the " Favorite cookie" or the "Tastiest Cookie ever".
I must say that the Washington YWCA chocolate chip cookies is a delightful cookie; soft and chewy, a bit on the sweet side with a higher mix of white sugar than brown sugar. Our cookie jar is happy again.
|I wish this was a smell-o-photo|
WASHINGTON YWCA CHOCOLATE CHIP COOKIES
Makes about 3 dozen.
1/2 c. (1 stick) butter
1/2 c. vegetable shortening
1 c. granulated sugar
1/2 c. brown sugar, packed
2 tsp. vanilla
2 2/3 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. chopped walnuts (optional)
1/2 c. flaked coconut
2 c. (one 12-oz. pkg.) chocolate chips
1. Preheat oven to 350 degrees Fahrenheit.
2. In bowl of mixer beat together butter, vegetable shortening, granulated sugar, brown sugar, eggs, and vanilla.
3. Stir in flour, baking soda, and salt until blended.
4. Add walnuts, flaked coconut, and chocolate chips.
5. Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheet. Bake for 8 or 9 minutes, or until cookies are just starting to brown. The centers will be soft.
6. Let cool for several minutes then remove from cookie sheet and place on wire rack to finish cooling.
La Fuji Mama suggests sticking to vegetable shortening and never substituting it with butter-flavored shortening, which alters the flavors.
Today was a hot day so I kept the dough in the refrigerator in between batches.
Happy Baking ^^