Cookies. Nuts. Nut about cookies and nuts.
Oh, those creatures: nuts and cookies. I can finish one tall jar of chunky Skippy by myself. I don’t even need a spoon. Fingers are all I need. For the love of peanuts. Actually, for the love of any kind of nuts! No wonder I am going nuts!
One of my favorite store-bought cookies is Pepperigde Farm. You know, beside Marks & Spencer’s. While Marks & Spencer’s give the divine gourmet flavor, Pepperidge Farm’s boast its perfect texture. Perfect coarse, perfect crunch, perfect rough face. It feels just right in your palm, feels even better between your teeth. And when the crunchiness broke into crumbs, joining together once again in your mouth to chew, you just know that it was destined to be the best texture store-bought cookies will ever achieve.
Now, it’s a little known fact that the secret to the best crunch and texture in cookies is none other than the mighty hand of a magic thing called: shortening. It’s 0%-water- 100-%-fat composition creates the ultimate characteristic a crunchy cookie always strives for. It brings them up to the pedestal then crowns them to perfection, lifts them even higher to the altar of the Gods!
But why oh why, everything good comes with a price? It’s like a punishment for human kind for having too much pleasure! That freakin’ trans fat thing. Ugh. Lately, people’s concern about trans fat had given born to this product called fortification of vitamin A, a.k.a. non-trans-fat margarine. Do you even buy that idea? What the heck, let’s throw our caution to the wind and trust the food industry for once. So I substituted margarine, the non-trans-fat one, for shortening. Then I prayed with all my heart and soul, for that perfect texture to form anyway. Please God, I beg you.
Original Recipe here.
Chocolate Chunk-Peanut Cookies
Source: Marsha Johnson, Montgomery, Alabama , Southern Living, MAY 2004
Modified by Riana
1/2 cup butter, softened
1/2 cup the so-called non-trans-fat margarine
1 1/2 cup granulated sugar
1/2 cup palm sugar
1/2 teaspoon salt
1 cup chunky peanut butter
2 large eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup plain roasted peanuts
330 g dark cooking chocolate, chopped (I used Tulip brand)
- Preheat oven at 190 degree celcius. Combine flour, baking soda, baking powder and cinnamon.
- Beat butter, margarine, granulated sugar, palm sugar and salt at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beat well. Add eggs, beat until blended.
- Add flour mixture into butter mixture, beat well.
- Stir in peanuts and chocolate chunks.
- Shape dough into 2-inch balls (about 2 tablespoons for each cookie, I used ice cream scoop). Flatten slightly, and place on ungreased baking sheets.
- Bake for 8 to 15 minutes, depending on how many cookies you bake in one batch, or until lightly browned. Cool on pan 1 to 2 minutes; remove to wire rack to cool completely.
Makes 28 cookies
- On taste:
very, oh very recommended
- On texture, compared with Pepperidge Farm’s:
I think… only me can tell the difference 🙂