Baking

We bought some Chicago Metallic baking pans the other day -- the ones we've had for years are rusting, which doesn't add all that much to the taste, though perhaps a little crunch.... They're heavy; about twice the weight of the ones we got locally. So of course I had to try them out, and what better recipe than chocolate chip cookies? Well, how about 'using the recipe from The Bakers Manual'?

Delightful. That combo makes good cookies.

Chocolate Chip -- The Bakers Manual

3/4 cup unsalted butter
1/4 cup shortening
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
2 1/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips
1 cup chopped toasted nuts (optional)

Beat the butter and shortening on medium speed until smooth.
Add the sugars; beat until the mixture is light and fluffy.
Add the egg, yolk, and vanilla and beat until smooth.
Add the flour, baking soda, and salt.
Beat on low speed just until dough forms, adding the semisweet pieces and nuts before the flour is fully incorporated.
Using a scoop with a capacity of 2 tablespoons, drop the dough onto ungreased half-sheet pans.
Bake the cookies at 350°F until the edges are golden and centers are puffed and almost set, 12 to 14 minutes. (Increase the baking time for crisper cookies.)
Let cookies cool 5 minutes on pans to set before transferring them to wire racks.