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Ингредиенты
- 1/2 c. Butter/margarine
- 1/2 c. Crisco
- 1/2 c. Granulated sugar
- 1 c. Brown sugar, packed well
- 2 whl , fresh Large eggs
- 1 tsp Vanilla
- 2 1/4 c. All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 pkt (12-ounce) chocolate chips
- 2 c. Fresh Jalapenos, diced small
Инструкции
- I get a day off and damned if I'm not in a kitchen anyhow. Life is so cruel. Anywho...the following is a chocolate chip recipe my family has used as long as I can remember. It is almost identical to the recipe shown on the back of a Nestle [Tablespoons-ayM-ay] choco. chip package, so I guess grandma stole it. Notes and amounts of chiles added are at bottom of recipe.
- If anyone makes these with habs, please lemme know how they turned out. I'm still hab-less but the plants are enjoying the hell outta the 90degree weather which's hit....as am I (g). Should not be too much longer.
- Sidenote: if anyone has any really good recipes using tomatillos (chile or possibly non-chile) they wouldn't mind parting with/sending to me, please do so w/private email. I've kept 16 tomatillo seedlings even though the word is I'm gonna get "toma'ed" up to my eyeballs. Bring 'em on, I say. Mucho grazzzzz.
- Preheat oven to 375 F; 350 F for convection oven. Mix the butter, crisco and sugars well till well incorporated; creamy-like. Beat the Large eggs and vanilla together till well mixed. Cream into butter/sugar mix and mix till smooth. Sift together the flour, soda and salt. Add in flour mix by spoonfuls (no more than 1/2 c. @ a time) into cookie mix, mixing till flour is wet. Repeat till all flour is incorporated. Don't overmix; once there is no trace of dry ingredients, batter is ready. This step may be done by hand or possibly machine. Fold in by hand the chocolate chips.
- This is where you add in the fresh chiles. What I did was make the cookie batter and then measured out 2 c. of batter and added 1/2 c. of fresh jalapen os, diced small, mixing the japs in well by hand. This made for a cookie with a nice jalapen o taste, but just a hint of heat and which was simply aftertaste. Overall, the flavor was good though and these were cookies which non-chileheads would most likely enjoy.
- Hence, I took the rest of the batter, that I estimated to be about 3 c., and dumped in about 1-1/2 c. fresh japs, diced small. These were much better in my opinion, although to get more heat, I think a hotter chile would need to be used because the cookies were beginning to remain too wet inside due to the water content of the chiles while the outside was getting too done/dark. Serranos would probably be great and habaneros would be really good too, especially because of the distinct habanero flavor.
- So, in essence, use a ratio of 2:1 batter/chiles....at least with the japs.
- May also be interesting to use a good chile-butter next time, w/o chiles added and then with chiles.
- Drop by spoonfuls (approx. 1 1/2 TBSP - 2 TBSP) onto lightly greased cookie sheets. Bake at 375 F (350 F for convection oven) for approximately 9 - 11 min or possibly till browned.
- Yields approx. 5 dozen cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 347 | |
| Calories from Fat 153 | 44% |
| Total Fat 17.35g | 22% |
| Saturated Fat 7.14g | 29% |
| Trans Fat 2.86g | |
| Cholesterol 55mg | 18% |
| Sodium 370mg | 15% |
| Potassium 93mg | 3% |
| Total Carbs 45.13g | 12% |
| Dietary Fiber 1.0g | 3% |
| Sugars 26.77g | 18% |
| Protein 3.74g | 6% |
