The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.
Kitchen Witter and The Best Chocolate Chip Cookies
Blaise Doubman
So, my brand” is growing! Blaise the Baker started the journey and TrailBlaise soon followed. “CHEW THIS!” expanded the brand into new heights and then, fairly recently, “CHEW THAT!” was born and is still continuing to flourish. Well now my brand is entering into the newsletter world with my own official newsletter, “Kitchen Witter” starting next year! What does “Witter” mean? It’s a British verb that means to talk for a long time about things that are not particularly important or interesting. Rambling. How perfect is that for me? Ha! My Grandma Barbra used to tell me I’d talk just to hear my own head rattle. Ha! Of course I’ll be sharing serious and important updates and thoughts in my newsletter but I’ll also be sharing recipes, ideas, cookbook and food recommendations and so much more! It will be a place where those who want to connect with me a little more on a personal level will be able. Super excited and want to say thank you for the continued dedication and support! How do you subscribe? Send me a text, message or email with your email and I’ll add you to the list. More formal ways of subscribing are coming soon!
The recipe I am sharing here today is one of my all-time favorite chocolate chip cookie recipes ever! I got it from my Home Economics teacher, Nancy Watson and have included it in my first cookbook, “Blaise the Baker Dessert First” as well as shared it with friends and family alike. Everyone goes crazy over it and for some reason I can not figure out why I had not shared it here yet with all of you. Well, today is the day, here it is and I love it!
Home Economics Chocolate Chip Cookies
1 cup solid vegetable shortening
1 cup light brown sugar
1 cup white granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon water
2 1/2 cups white all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
12 oz. semi-sweet chocolate chips, mixed with 1 tablespoon white all-purpose flour to help the chips not sink to the bottom of the cookie.
Start by preheating your oven to 375 degrees F and line a couple of baking sheets with parchment paper.
In a large bowl, combine the solid vegetable shortening, light brown sugar and white granulated sugar. Beat until combined and creamy.
Next, add in the large eggs, pure vanilla extract and water. Cream this mixture until light in color and fluffy in texture.
In a seperate bowl, whisk together the white all-purpose flour, baking soda and salt. This will remove all lumps from the mixture.
Add the flour mixture to the beaten shortening, sugar and egg mixture and blend well. Carefully fold in the flour coated chocolate chips being careful not to over mix the dough. The dough will take all of the chocolate chips – they just need a little coaxing.
Drop teaspoon size amounts onto the parchment lined baking sheets and bake (one sheet at a time) in preheated oven for exactly 12 minutes.
Once baked, remove from the oven and allow to cool on the baking sheet before removing and serving.
Enjoy!
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