Hamilton Beach has been developing recipes for over 100 years. While the ingredients you’d find in a typical kitchen and appliances have evolved over time, the Consumer Test Kitchen still works to develop recipes each and everyday that you can make with your favorite Hamilton Beach products.
We wanted to create a chocolate chip cookie recipe that spoke to the Hamilton Beach tradition – both in stand mixer innovation and in recipe development.
When developing Heritage Chocolate Chip Cookies we flipped through a Hamilton Beach Food Mixer recipe booklet from 1948 that sold for 25 cents (I don’t think you can buy anything for 25 cents these days). We noticed most of the cookie recipes called for shortening and decided to make a few different cookies for the tasting panel to try. We put three different cookies in front of them – one made with butter, one with shortening, and one with both butter and shortening – and had them chose their favorite.
While some of the panel members chose the cookie made with butter (what’s not to like about a buttery, moist cookie?), the majority preferred the cookie recipe that called for shortening. I guess the recipe developers of the past were onto something.
Heritage Chocolate Chip Cookies are dense, sweet, and nostalgic in the best way. Remember the days spent in the kitchen with your grandparents or make new memories with your own children while baking these cookies. Pour yourself a glass of milk and grab a chocolate chip cookie or three.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg, unbeaten
- 1/2 cup shortening
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon milk
- 1 cup chocolate chips
- Heat oven to 375ºF.
- Place all ingredients except chocolate chips in large mixer bowl. With electric mixer on low speed, beat until ingredients are mixed. Gradually increase speed to medium and beat 3 minutes, stopping to scrape bowl as needed.
- Add chocolate chips and beat on low until blended.
- Line cookie sheets with parchment paper. Using a small scoop, place 12 scoops of cookie dough about 1-inch apart on parchment.
- Bake 10 to 12 minutes or until cookies are browned. Slide parchment with baked cookies onto rack to cool. Repeat with remaining dough.
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