Tony Claxton's Recipes
Double Chocolate Chip Cookies		    

This recipe was originally from the book The Search for the Perfect Chocolate Chip Cookie by Gwen Steege 1988. Altered amounts and/or extra ingredients added by me are noted in red. These changes were made to make the cookies chewier and softer. These cookies, before the changes, were the grand prize winners in a 1987 chocolate chip cookie contest, sponsored by The Orchards Inn in the Berkshires of western Massachusetts, which drew over 2600 entries.

                                   

Ingredients
1 3/4 C Flour
1/4 t Baking Soda
1/3 C Shortening
1/2 C Unsalted Butter
1 t Vanilla
7/8 C Sugar
1 T Corn Syrup 		    1/2 C Brown Sugar
1 T Molasses
1 Egg
1/3 C Cocoa
2 T Milk
1 C Chopped Pecans or Walnuts
1 C Semisweet Chocolate Chips
Yields about 3 dozen.


Instructions
  • Preheat oven to 350°.
  • Combine flour and baking soda and set aside.
  • Cream shortening and butter.
  • Add vanilla, sugars, corn syrup and molasses and beat until fluffy.
  • Beat in Egg.
  • On low speed beat in cocoa, then milk.
  • With spoon mix in dry ingredients just until blended.
  • Stir in nuts and chocolate chips.
  • Drop by rounded teaspoonfuls onto nonstick or foil-lined baking sheets.
  • Bake for 12 to 13 minutes.
  • Cool slightly before removing from baking sheets.


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