March 5, 2012 2 Comments
Now, you will learn with time that you can make ANY cookie with the base of this recipe. That’s pretty much what I do at least once a month. A few years ago I perfected this base when I was dating someone who was quite fond of cookies. I made cookies weekly…sometimes twice a week. Folks, the key to it: salt. Remember the salt. Dust a lil extra in there, even. It just helps. Trust the SlickLaRoo.
So, this past week I was whipping up some cookies for work and was trying to get inspired in the baking aisle of my local grocery store. I finally settled on semi-sweet and milk chocolate chips…and a large bag of hazelnuts. Mmmm. Because there was a large amount of mix-ins, these cookies stayed in the ball shape you will see below. Never fear, they were still scrumptious!
What you need:
2 ¼ cups flour
½ teaspoon salt (but like I said, don’t be afraid to throw more in there)
1 teaspoon baking soda
¾ cup sugar
¾ cup brown sugar
1 cup butter flavored shortening
1 teaspoon vanilla
(if you cut this in half, your cookies will probably bake a bit faster and flatten out more…and probably taste just as delicious!)
1 bag milk chocolate chips
1 bag semi-sweet chocolate chips
1 (large) bag chopped hazelnuts
What you do:
Preheat oven to 375 degrees.
Mix flour, salt and baking powder in large bowl. In medium bowl, mix shortening and sugars. Beat in vanilla and eggs one at a time. Mix wet ingredients with dry. Once mixed well, fold in chips and nuts.
Roll dough into 2inch (ish) balls, place on ungreased cookie sheet and bake for 8 (ish) minutes. This recipe with this base normally makes about 4 dozen cookies. This time I squeezed out about 5 dozen.
Enjoy the nutty deliciousness! Now go get your MUNCH on!