Jeff's specialty is chocolate chip cookies. He makes the perfect cookie with a soft middle and crispy sides. His secret? He uses crisco gently heated. Not enough heat to turn it into a liquid, but nice and soft; about 30-50 seconds in the microwave. Then he mixes the dough by hand.
This time 'round I talked him into using a duck egg. (For more about my recent foray into duck eggs along with ideas and recipe click here.) He used one duck egg in place of two chicken eggs. These may be the best chocolate chip cookies ever. The extra protein and fat in duck eggs is supposed to make them extra good for baking. I think I'm a convert.
I had three chocolate chip cookies for a snack after work with a cup of tea.
They were good.
I'm sad they are gone.
If you want to try them here's Jeff's recipe:
The Best Ever Chocolate Chip Cookies - Made with Duck Eggs
Step 1: Preheat the oven to 375° F.2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda1 teaspoon salt1 cup butter flavored crisco3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 duck egg
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
1/2 cup old fashion rolled oats
Step 2: Mix flour, baking soda and salt in small bowl. In a large bowl beat crisco, granulated sugar, brown sugar and vanilla extract until creamy. Add duck egg, beat well. Gradually stir in the flour mixture. Stir in chocolate chips and oatmeal. Drop by rounded tablespoon onto ungreased baking sheets.
Step 3: Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Yields: 36 cookies
Nutrition: Each cookie has 123 calories, 8 grams of fat, 0.5 grams of fiber, 2.5 grams of protein and 6 grams of sugar.
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