Wednesday, December 1, 2010

My favorite cookie in town

Bulldog Deli is a local establishment very popular with the kids. And the locals. They have great chips and rotel, potato salad and sweet tea. But they also make these really fantastic cookies called royales. They are chewy, sweet, crunchy and delicious! And it was quite hard to find a recipe similar to it. But...I did find one fairly similar that I tailored to make it work.

Yummy Royale Cookies

2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1/4 cup butter, softened
1/2 cup butter-flavored shortening
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs
2 tsp. vanilla
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup chopped macadamia nuts
1 cup shredded coconut


Preheat oven to 350 degrees. Sift together flour, salt and baking soda in a small bowl and set aside.

Using a hand mixer or stand mixer (which I proudly now own thanks to a hand-me-down from my parents), cream shortening and butter. While still mixing, slowly add white sugar until combined. Add brown sugar until combined. Keep mixing until batter is fluffy.

Add one egg at a time, mixing well after adding. Pour in vanilla. Gradually add the dry, flour mixture while still beating. Mix until all of the dry mixture is incorporated.

Fold in chocolate chips, nuts and coconut, incorporating ingredients well. Spoon dough onto cookie sheet and loosely form into a ball.

Bake cookies until lightly browned. Approximately 15-17 minutes. It may help to under cook the cookies a bit to make them softer and chewier. Cool on cookie sheet for 5 minutes, then transfer to a cooking rack.

Yields approximately 4 dozen cookies.


One thing I haven't figured out is how to keep your cookies soft. I did cut the flour in the original recipe by 1/4 cup, but after the cookies cooled, they still were crispy. (I prefer really soft cookies, but they still tasted AWESOME!) If anyone has a tip on how to keep your cookies soft, I'm all ears! I thought about adding another egg, or more shortening, but I'm just not sure.

What are your thoughts?


AprilJ said...

You might want to try substituting half of the butter for shortening... I think another egg might just make them cake-ier? IDK. I think the dark-brown sugar has all that extra molasses which probably adds to the crispiness. I'm definitely going to try these out.

AprilJ said...

OK.. I am an idiot, I didn't read the recipe all the way through. I vote for ditching the butter all together, try just butter-flavored shortening?