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Crispy Chocolate Chip Cookies
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Cuisine: Dessert
> Perfect for: Everything. Chocolate chip cookies are always useful.
> Make and take: Bake, cool and pack in resealable bags or a cookie tin.
> Made famous by: Louise Greene of Dunwoody, known in her neighborhood as "the Cookie Lady." This particular variation is light and crispy.
Hands on time: 25 minutes Total time: 45 minutes Serves: 60
Ingredients:
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1/2 cup butter-flavored Crisco
1/2 cup butter, room temperature
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup lightly crushed cereal, such as Wheaties or Rice Krispies
1 (12-ounce) bag chocolate chips
Instructions:
Preheat the oven to 375 degrees. In a large mixing bowl, cream together the shortening, butter, granulated sugar and brown sugar. Beat in the eggs and vanilla. In a small bowl, stir together the flour, baking soda, baking powder and salt, and then beat the flour mixture into the butter mixture. By hand, stir in the crushed cereal and chocolate chips. For the best-shaped cookies, form dough into walnut-size balls, and place 2 inches apart on cookie sheets (or just drop by small spoonfuls). Bake 9-10 minutes, until lightly browned. Cool for 2 minutes on the pan before transferring to wire racks to cool completely.
Notes:
> Tip: Greene prefers to use half butter and half butter-flavored vegetable shortening in her chocolate chip recipes, but you also can make these cookies with all butter or all margarine.
Crushed cereal and a little more sugar and leavening than usual give these cookies a thin, crispy quality. Yum.
Crushed cereal and a little more sugar and leavening than usual give these cookies a thin, crispy quality. Yum.
Nutrition:
Per cookie: 97 calories (percent of calories from fat, 46), 1 gram protein, 13 grams carbohydrates, trace fiber, 5 grams fat (3 grams saturated), 10 milligrams cholesterol, 67 milligrams sodium.
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