Every day is a holiday. Literally. Not a stay-home-from-work holiday, but if you’ve got enough cash you can buy your own holiday. We’re cool with that, considering August 4th is National Chocolate Chip Cookie Day.
Our cookie eating began in our wee-youth days with the iconic Chips Ahoy! cookies. We remember taking these crunchy little demons and dunking them in our parents’ coffee, softening them for the ultimate treat.
So, we plan on getting our hands on this mashup between Chips Ahoy! and LA-based streetwear brand Market.
Cute, no? Perfect for this copycat recipe, courtesy of recipes.net:
Chips Ahoy Cookies
2 cups all-purpose flour
½ tsp baking soda
1 tsp salt
½ cup brown sugar, packed
½ cup granulated sugar
¾ cup vegetable shortening
¾ tsp vanilla extract
1 egg white, large
2 tsp water, warm
1 cup semi-sweet chocolate chips
Bring all ingredients to room temperature. Preheat oven to 350 degrees F.
Sift the flour, salt, and baking soda in a bowl and set aside. Use a mixer to mix the two sugars and shortening. When mixture is creamy, add the vanilla and egg white. Beat until pale and fully incorporated. Fold the flour mixture ½ cup at a time, while gradually adding two teaspoons of warm water to mix the flour mixture. Fold in chocolate chips. As the dough gets thicker you may want to mix by hand.
Grease baking tray and line with parchment paper.
Roll dough into 2-inch balls and gently press down on baking tray to shape. Bake for 12 to 15 minutes until golden brown. Remove from oven and let cool before serving.
The cracked Crack Wise Staff-- warriors of the Funformation Movement.