There are some food-related things that I like to remain unchanged (...until I suddenly get tired of those items and want something completely different). These things include but are not limited to my weekday breakfast (Lucky Charms, if you must know, which replaced a years-long obsession with Honey Bunches of Oats with Almonds) and my before-bed treat (creamsicles for the win!)(previously a homemade caramel steamer,for which it's entirely too hot right now).
My fiancé is kind of like that with his favorite chocolate chip cookies (even though we all know that one batch of chocolate chip cookies is never identical to the last, even if the same recipe is used by the same cook in the same kitchen using the same equipment), except that his desire for these cookies has never wavered. I boldly made a change to this last batch, adding cinnamon chips along with the requisite chocolate chips. I wasn't sure if he'd be able to tell immediately, but he did. The man knows his cookies.
If you're not a creature of habit like I seem to be and desire a bit of variety in your classic chocolate chip cookies, this combination is great, assuming you can find cinnamon chips in the store. Butterscotch morsels would also be dynamite, and now that I mention those, I suspect my next batch of these cookies will diverge from the plain ol' standard as well...
Chocomon Chips Cookies
Makes anywhere from 3 to 4 dozen
- 2/3 cup butter, softened
- 2/3 cup shortening
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract (though lately, I've been using and preferring vanilla powder)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 ounces semisweet chocolate chips
- 3 ounces (1/2 cup) cinnamon chips
Beat together the butter and shortening, then cream in the sugars.
Beat in the eggs and vanilla (unless you're using powder, in which case you should add it with the flour in the next step) until light and fluffy; this will take a few minutes.
Carefully beat in the flour, soda, and salt until uniformly mixed, then fold in all the morsels with a spatula.
Chill dough for at least 4 hours or overnight.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Drop or scoop dough in 1-ounce portions (about 2 tablespoons) onto prepared pan, leaving a couple of inches between each ball.
Bake 10-12 minutes, depending on your oven, or until just brown around the bottom edges.
Cool for a moment on pan, then transfer to a cooling rack to cool completely.