Cookies for Monday

Sometimes you need something really simple and delicious.  Comfort food.  When it comes to comfort food dessert, nothing is more classic than chocolate chip cookies.  The boyfriend and I like to whip up a batch for Saturday night and turn on a movie.  

I may or may not have eaten a few spoonfuls of the raw cookie dough before it made its way into the oven.  I'm not feeling guilty about it, this dough is delicious.  Rather than using straight all-purpose flour, I swapped out half for rice flour.  The rice flour gives these cookies a really soft texture.  They are crispy on the edges and soft in the middle, my kind of cookie.

I would totally recommend using this cookie dough as a base for using up any of your excess chocolate chips.  Toss in whatever you have in your pantry.  Milk chocolate, peanut butter, butterscotch?  Toss them all in, this dough is the perfect base for anything you want to throw in there!

Half of these cookies will be making their way to work today.  One of my new coworkers has made it very clear that he love love loves chocolate chip cookies.  A new coworker always needs to make a good impression!

One Year Ago: Ginger-Curry Crackers & Whole Wheat Crackers
Two Years Ago: Boysenberry Buckle Muffins
Three Years Ago: Fruit Salsa

Wilde Chocolate Chip Cookies

1 1/4 cup all-purpose flour
1 cup rice flour
1 teaspoon baking soda
1 teaspoon salt
8 tablespoons butter
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs, cold
1 cup white chocolate chips
1 cup dark chocolate chips

Whisk together flours, baking soda & salt in a medium bowl.  In a large bowl, cream together butter and shortening, scrape down the sides of the mixing bowl.  Add sugars and vanilla and cream until fluffy.  Add eggs, one at a time, and beat until combined.  Scrape down the sides of the mixing bowl.  Pour in flour mixture and turn mixer on low.  Beat just until the flour is absorbed.  Add chocolate chips and mix by hand until chips are evenly distributed.  Cover bowl in plastic wrap and set in the fridge for 2 hours.

Preheat oven to 350 ºF.  Line baking sheets with parchment paper or Silpat sheets.  Scoop out 1 tablespoon cookie dough and roll into a ball.  Bake cookies for 11 minutes, or until they are browned around the edges.  Remove from the oven and let cool for 1 minute on the baking sheet.  Remove from the sheet and allow to cool completely on a wire rack.  (Or eat them hot, so good)