Last week I was at Kirsten's aunt's house with her and with my sister Amy. Amy and Kirsten were busy making jewelry, and I was just sitting there watching them make jewelry, and then decided that in order to make something useful, I should make cookies. Kirsten's aunt Lisa shared her recipe with me, and we make Cazookies, also known as Pizookies (pie + cookie). That night we also named them Souflookies (souffle + cookie) all really strange ways of saying that it's cookie dough cooked in a ramekin. Amy said that we should call it something more elegant, since all of the others sound ridiculous. So, I came up with "cookie en cocotte a la mode" which sounds much more elegant, but means the same thing: cookies in a ramekin with ice cream.
Anyways, here's a dynamite recipe for chocolate chip cookies that taste AWESOME as just cookie dough, or as a regular cookie, or as cookie en cocotte a la mode.
Lisa's Chocolate Chip Cookies
⅔ C Shortening
⅔ C Butter
1 C Brown Sugar
1 C White Sugar
2 Eggs
2 Tbs Vanilla
1 tsp salt
1 tsp soda
2 C White flour
1 C whole wheat flour
Chopped Nuts
Chocolate Chips
1. Beat together shortening, butter, sugars, and eggs.
2. Stir in vanilla, salt, and soda
3. Slowly add the flours. (The original recipe called for all white flour, but all whole wheat is good, but the mix above give the cookies some lightness, while maintaining some of the nutty color and flavor of the whole wheat).
4. Stir in as many chopped nuts, chocolate chips, coconut, old fashioned oats, or anything else you like in your cookies. The ones pictured above had dark chocolate chips, coconut flakes, and chopped walnuts.
Place on cookie sheets, and bake at 375 for 8 minutes, or until slightly golden brown.
To make Pizookies/cookies en cocotte place cookie dough in a small ramkin and bake for about 12 minutes, or until the top is entirely golden brown. The center will still be gooey, but that's the point. Serve hot with vanilla ice cream on top. (as pictured below, still cookies in cocotte, but a different patch).
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