Blue Bonnet Sue, Bakers & Chefs

Ever searching for the elusive "perfect" cookie and taking advantage of my self-appointed task to make an enormous number of chocolate chip cookies for my AP class to enjoy after their AP test tomorrow, I decided to make 3 batches using 3 different recipes. The winner, with the slight modification of a whole bag of chocolate chips rather than just 1 cup (1 1/2) and no nuts, is actually a tie and comes from the back of the Blue Bonnet Margarine box and the back of a Bakers & Chefs brown sugar bag:
Blue Bonnet Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1 tsp baking soda
3/4 cup Blue Bonnet (of course) margarine, melted and cooled
1 1/2 cups brown sugar
1 egg
2 tsp vanilla
12 oz. semi-sweet chocolate chips
Mix as usual (Read: combine margerine and sugar; add egg and vanilla; add flour and soda; add chocolate chips). Bake at 350 degrees for 9-11 minutes or until edges harden and centers are still soft.

B&C Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp. salt
1/2 cup margarine
1/2 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
2 egg
1 1/2 tsp vanilla
12 oz. semi-sweet chocolate chips
Mix as usual (see above). Bake at 375 degrees for 8-10 minutes.

Yes, I realize there are at least a zillion (I counted them! Really!) (Okay. . .not really.) chocolate chip cookie recipes, and everyone probably already has their favorite. The first one is different because it uses melted margarine, and I don't remember doing that before. It results in less flattening during baking, because the margarine is already melted. Next time, I shall add nuts. (My students rarely get nuts in their cookies for 2 reasons: 1) They're expensive. 2) They take time and energy to chop. When making many batches, those nominal obstacles become Herculean. (No, probably not Herculean, but I wanted to use the word.)) I also noticed, with the other batches, that butter creates a much flatter cookies than a margerine/shortening mix. It must be thinner when melted. Also, the cookies flattened less on a dark, non-stick pan than on my other, textured, light pan. All interesting observations for you to enjoy. Anyone care to share your favorite chocolate chip cookie recipe? Or maybe you should try mine first, so you don't have to retract your statement later. Hee hee.


Naomi Joy said...

That's horrible. How do you know mine ISN'T better??

Okay, you can't try three recipes and then have a 2-way tie. That just doesn't work.

I'm making cookies tonight, I think. So am I supposed to make #1 or #2? I don't have margarine.

Naomi Joy said...

I'm going to stop commenting if you don't answer my questions. ;-)