Wednesday, October 27, 2010

Choir Cookies


I have renamed my traditional chocolate chip cookies Choir Cookies in honour of their success at a recent fundraiser for said choir. When I touted them to potential customers as the "finest chocolate chip cookies in the land" one lady replied that she made the "finest chocolate chip cookies in the land". Instead of coming to blows we accepted our individual claim to the title and marveled that we should meet under such circumstances.

These cookies have a nice, soft cake-like texture.

3/4 C of softened butter
1/2 C sugar
3/4 C brown sugar (lightly measured, do not pack)
2 eggs
1-1/2 tsp vanilla extract
2-3/4 C flour
1-1/2 tsp baking soda
1/2 tsp salt
A cup or so of chocolate chips.
1/2 C of chopped pecans (optional) with milk chocolate chips
1/2 C of chopped walnuts (optional) with semi-sweet chips

Blend the butter and sugars
Add eggs and vanilla
Sift dry ingredients once and gradually blend into butter/sugar mixture
Add chocolate and nuts (if desired)

Roll about a tablespoons amount of cookie dough into a circle and pat flat (not too flat) on cookie sheet.

Bake in pre-heated 325 degree oven for 15 minutes. If your oven is anything like mine, you can lop a minute of each succeeding batch. Makes about 4 dozen delicious Choir Cookies. Enjoy!

For more treats on this blog check out:
Clare's Black & White Squares (December 14, 2009)
Robert Golden's (R.G. Armstrong) Chocolate Chip Cookies (April 7, 2009)

Upcoming for the Etobicoke Centennial Choir

The Big Sing, November 28th at Roy Thomson Hall
1000 voices of combined choirs accompanied by organ and brass ensemble

Our annual Sacred Traditions
An exciting evening of sacred music from the African, Jewish and Christian repertoire. Our special guests will be Nutifafa African Performance Ensemble and High Park Children's Choir. Traditional Christmas favourites and a carol sing as well!
Saturday, December 4 at 7:30
Humber Valley United Church
76 Anglesley Boulevard

5 comments:

  1. Hilarious. I just posted a recipe. Must be something about the Fall air and the Nolan girls, yes?

    Love the cartoon. It's SO you! Love the cookies more.

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  2. Something tell me you have a sweet-tooth, Skinny.

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  3. This is a half recipe. It makes a couple dozen standard-size cookies. (I double it and make giant cookies because, I've got issues).

    1/2 cup (1 stick or 4 ounces) butter,
    softened
2/3 cup light brown sugar, packed

    1 egg

    1/2 teaspoon vanilla extract
    
3/4 cup all-purpose flour

    1/2 teaspoon baking soda

    1/2 teaspoon ground cinnamon

    1/4 teaspoon salt
    1 1/2 cups rolled oats

    3/4 cup raisins (I always substitute dried Montmorency cherries)
    
1/2 cup walnuts, chopped (I do shredded coconut instead)

    Preheat oven to 350°F (175°C).

    In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

    At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

    The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

    Send some to me afterwards.

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  4. I dont' know if I can send you some afterward, Brian. The family is pretty quick on the cookie draw, and these sounds too good.

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