Recipes so good it oughta' be a sin!

Saturday, March 16, 2013

Charleston Receipt's Defense Cookies

What an odd name: Defense Cookies. I've often wondered how this name came about and have never come up with an answer. This old recipe from the first edition of Charleston Receipts is really just a type of Chocolate Chip Cookie, albeit a delicious one. Still, Defense Cookies, what does that mean?

Maybe they're a defense against hungry guests or family. They're certainly tasty and quick to make. From start to finish you can be done in less than 15 minutes. I really don't know and none of my usual sources for learning the meaning behind strangely named baked goods has panned out on this one.

Oh, well, Defense Cookies are wonderful and a great recipe to have in your repertoire for those times when you need some tasty treats on the fly (you know, the inevitable call the night before a bake sale). The original recipe calls for making small cookies using a teaspoon. As you know, I like to know I'm eating something so I used my handy dandy medium cookie scoop. This gave me about 24 cookies filled with chocolate chip deliciousness. I've also updated the procedure a little bit using the stand mixer to speed up the process. The original also calls for shortening - which I use. However, for those who freak out over that, sub in some butter but don't come crying to me if your cookies aren't as thick or chewy. Speaking of chewy, it's better to under-cook these a little bit. You want them a little underdone in the center for that chewy texture. If you insist on super crisp cookies then leave them in the oven about a minute longer.

Defense Cookies

An old Charleston Receipts recipe for a delicious chocolate chip cookie with a really odd name.

  • 1/2 cup sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup shortening, softened
  • 1 cup all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1 large egg
  • 1/2 cup milk chocolate chips
Cooking Directions
  1. Preheat oven to 350° and line two baking sheets with parchment paper.
  2. In the bowl of an electric mixer fitted with the paddle attachment mix together the brown and white sugars.
  3. Add the shortening and beat until well combined.
  4. Add flour, soda and salt and beat until mixture resembles corn meal.
  5. Add the vanilla and egg and beat until mixture forms a dough.
  6. Add chocolate chips and stir on low speed until incorporated evenly in dough.
  7. Using a medium cookie scoop, drop about 2-inches apart onto prepared baking sheets and bake for 10-12 minutes or until edges of cookies are set and centers are still light in color.
  8. Remove from oven and allow to cool on baking sheets for 3-5 minutes. Transfer to a baking rack to cool completely.
Prep time: 5 minutes
Cook time: 12 minutes
Total time: 17 minutes
Yield: 2 dozen
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