Food You Can Eat: Chocolate Topped Nut Crunches

First things first:  I didn’t have much of an expectation that these cookies would be more than your average cookie.  But, holy shit, these are incredible.  You know how, when you make cookies, the best time is when they’re still warm because they’re soft and then, when they cool down, they get crunchy and a little dry?  Not these, baby.  These cookies stay soft and they are wonderous and awe-inspiring.  In fact, I’ve decided that any time I make regular chocolate chip cookies in the future, I’m going to use this recipe as the base for the cookie dough.  I don’t know where my grandmother got this recipe, but whoever developed it should be nominated for sainthood.

A caveat before we get started:  This recipe calls for shortening, but I used butter because Mrs. Butcher would have a stroke if she saw me come home with a tub of Crisco.  But, you know what?  I think using butter made the texture better.  Either way, I’m not messing with perfection.

Here’s what you’ll need:

3 Cups Flour

1 tsp. Salt

1 tsp. Baking Soda

1 Cup Shortening

1 Cup Brown Sugar, packed

½ Cup White Sugar

1 tsp. Vanilla

2 Eggs

1 Cup Nuts, chopped

Cream shortening while adding white sugar in a steady stream.  Add brown sugar slowly and beat until light and fluffy. 

Add eggs, one at a time, and vanilla and beat well. 

In a separate bowl, sift together flour, salt, and baking soda.  Blend slowly into creamed butter mixture.  Add nuts and mix thoroughly.

Drop by teaspoonful on an ungreased baking sheet and make a hollow in the center of each cookie. 

Bake in a 375-degree oven for 10 minutes. 

When completely cooled, frost with melted sweet chocolate.

(An alternative version is to use half the soda and a ½ tsp. of baking powder, chill the dough before dropping dough on cookie sheet and baking as is—no chocolate.)  First of all:  NO CHOCOLATE?!  That’s bullshit.  Secondly, I’m terrified that it will screw up the texture, so no way am I trying this.