Who can resist Chocolate Chip Cookies, especially when they are served on an ice cream bar? The ice cream was scooped ahead of time, stored in the freezer then brought out when guests arrived. Chocolate Ganache, caramel syrup, toasted pecans, sprinkles, cinnamon tortilla chips and whipped cream completed the bar.
There were a few things we did at Stevens Catering that made these cookies extra special. First, we used milk chocolate chips instead of semi-sweet. We also made them ahead of time, scooped up the dough, froze them on a tray and then stored them in a plastic bag until ready to bake. This process allows the dough to re-hydrate and makes a cookie that does not spread out. I like to keep cookie dough in the freezer and bake only a few at a time as needed. While you might not want to do this at home, I suggest you at least refrigerate your cookie dough for 30 minutes or more to allow the flour to hydrate. Your cookies will be so much better!
Chocolate Chip Cookies
Equipment
- cookie sheets or baking pans
- parchment paper
- 1 ounce scoop
Ingredients
- 2/3 cup shortening
- 2/3 cup butter softened
- 1 cup sugar
- 1 cup brown sugar packed
- 2 eggs
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon soda
- 1 teaspoon salt
- 2 packages milk chocolate chips 6 ounce packages
- 1 cup chopped nuts optional
Instructions
- Mix thoroughly shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. Chill dough 30 minutes to 1 hour before baking. If planning to bake another day, use a one ounce scoop to measure out dough and place touching on a cookie sheet. Place in freezer overnight. The next day place frozen dough in a gallon plastic bag and store in the freezer.
- To bake, preheat oven to 350 degrees F. Place parchment paper on a baking sheet and scoop refrigerated dough 2 inches apart on parchment lined cookie sheet or place frozen dough 2 inches apart on paper. Bake 10 minutes or until light brown. Cool slightly before removing from baking sheet.
Notes
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