GRANDMA ELSIE’S CHOCOLATE CHIP COOKIES recipe and photo by | ETHAN WILLICK
RECIPE
1) In a large bowl, cream Crisco, sugar, brown sugar and vanilla together with a fork. 2) Stir in eggs, flour and baking soda and mix until semi-homogeneous. 3) Mix in chocolate chips and coconut until a crumbly dough forms.
INGREDIENTS
1 c. Crisco ½ c. sugar 1 c. packed brown sugar 1 t. vanilla 2 eggs 2 ¾ c. flour 1 t. baking soda 12 oz. bag of chocolate chips 7 oz. flake coconut
4) Form dough into balls the size of ping-pong balls and place on a greased baking sheet two inches apart. 5) Bake at 350 degrees for about 20 minutes or until golden brown. Cut apart and serve warm or freeze for up to six months.
ETHAN WILLICK
WRAPPED UP RECIPES N ES O AT HI M IS SA AR re c
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4) Form dough into balls and place on a parchment covered baking sheet. 5) Bake at 350 degrees for 14 minutes or until just golden around the edges. Let cool slightly. Best served warm.
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3) Mix in toffee, chocolate chips and pecans until well incorporated.
1 c. butter ¼ c. brown sugar 2 large eggs 2 t. vanilla ½ t. salt 1 t. baking powder 2 ¼ c. flour 1 c. toffee bits 2 ½ c. semisweet chocolate chips 1 c. chopped pecans
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2) Add vanilla, salt and baking powder and mix well. By hand, gently fold in flour until a dough forms and no dry clumps remain.
INGREDIENTS
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RECIPE
1) In the bowl of a stand mixer, mix butter and brown sugar until combined. Beat in eggs one at a time until fluffy.
MARISSA MATHEISON
recipe and photo by | MARISSA MATHEISON
KAREN’S CHOCOLATE CHIP TOFFEE COOKIES
18
A&E
SPREAD DESIGN BY TARIQ LASHLEY & EMILY WALKER
