Recipe - Raels Chocolate Chip Cookie Recipe

One half cup Butter/margarine
One half cup Crisco
One half cup Granulated sugar
1 cup Brown sugar; packed well
2 Whole; fresh eggs
1 teaspoon Vanilla
2 One fourth cup Allpurpose flour
1 teaspoon Baking soda
1 teaspoon Salt
1 pack (12oz) chocolate chips
2 cup Fresh Jalapenos; minced small

Date: Mon, 6 May 1996 17:17:22 0500

From: rael@EbiCom.net
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 [TayMay] 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 habless but the plants are enjoying the hell outta the 90degree
weather that's hit....as am I g. Shouldn't be too much longer.

Sidenote: if anyone has any really good recipes using tomatillos (chile or
nonchile) 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 until well incorporated; creamylike. Beat the eggs and
vanilla together until well mixed. Cream into butter/sugar mixture and mix
until smooth. Sift together the flour, soda and salt. Add flour mixture
by spoonfuls (no more than One half cup @ a time) into cookie mixture, mixing
until flour is wet. Repeat until all flour is incorporated. Do not overmix;
once there is no trace of dry ingredients, batter is ready. This step may
be done by hand or machine. Mix in by hand the chocolate chips.

This is where you add the fresh chiles. What I did was make the cookie
batter and then measured out 2 cups of batter and added One half cup of fresh
jalapen~os, minced 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 that was
simply aftertaste. Overall, the flavor was good though and these were
cookies that nonchileheads would most likely enjoy.

Hence, I took the rest of the batter, which I estimated to be about 3 cups,
and dumped in about 1One half cups fresh japs, minced 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 chilebutter next time, w/o chiles
added and then with chiles.

Drop by spoonfuls (approx. 1 One half TBSP 2 TBSP) onto lightly greased cookie
sheets. Bake at 375 F (350 F for convection oven) for approximately 9 11
minutes or until browned. Yields approx. 5 dozen cookies.

CHILEHEADS DIGEST V2 #313

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