Marlene Cain’s Famous
CHOCOLATE CHIP COOKIES
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Yield: 24 large cookies
tools
Large Perforated Baking Sheet (MA500380)
Large Silpat® (SP485365)
Mixing Bowl (TA000120)
Electric Hand Mixer
DD® Santoku Chef’s Knife (DD800001)
Polyamide Spatula (TA000107)
Magnetic Measuring Trio (GRP00001)
ingredients
2 1/4 cups unbleached all-purpose flour,
plus 2 more tablespoons
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter at room temperature
1/2 cup butter flavored Crisco
1/2 cup white sugar
3/4 cup light brown sugar
1 egg
2 teaspoons vanilla
1 12-ounce bag semi-sweet chocolate chips
Chopped walnuts, optional
Place the Silpat® on the Perforated
Baking Sheet and set aside. In a small bowl,
combine flour, baking soda, and salt and
set aside. In the Mixing Bowl combine
butter, butter flavored Crisco, white sugar,
and brown sugar with an electric hand
mixer on high until well-blended. Add egg
and vanilla and mix until blended. Add
flour mixture and mix on low speed just
until dry ingredients are incorporated.
It may be necessary for you to mix by
hand. Do not over-beat. Dough should not
be overly creamy, it should have some
texture. Chop walnuts using the Santoku
Chef Knife. Add to mix along with
chocolate chips. Wrap in plastic and chill
the dough for at least 2 hours or overnight.
FAMOUS CHOCOLATE CHIP COOKIES DIRECTIONS (FROM
PAGE 26): You can refrigerate the dough indefinitely
and use when needed. Make sure oven rack is in
center position and preheat oven to 325 degrees
Fahrenheit. Make large golf-ball sized balls and
place an inch apart on the Silpat®. Bake for 20 to
25 minutes, or until edges of cookie just begin to
brown. Time will vary depending on your oven
and the size of the cookie. Remove from oven and
let sit for two minutes before removing with the
Polyamide Spatula and placing on a solid surface,
such as our Cutting Board, to cool (Caution: cooling
racks imprint the bottom of the cookie).