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Good morning, Good morning!

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Hello there. I hope you’ve had a nice day so far. I expect there’s about 3 of you reading this… and you’re all on the east coast so you’ve been up and at em for a while now which is why writing a post about chocolate chip cookies is entirely appropriate (for those of you with me on the west coast, breath easy because cookies are a perfectly acceptable choice for breakfast, ok!?).

We all have different ideas of what a chocolate chip cookie should be. Some want something gooey and big enough that you can say you only ate one (but are still soaring on your sugar high). Others want a small bite that is crunchy and you can eat 4 and not feel so bad.

These are what I want. Small in diameter, but have some good height. They’re soft and have too many chocolate chips in each because let’s be honest, the cookie is mostly serving as a delivery device for the chocolate (and in this case, walnuts too). Brett insisted on walnuts.  Next time, I think I’ll toast them.

Walnuts and Chips. Friends Forever.

 Now what I’m about to tell you is going to be hard to take. Are you sitting down? This cookie dough… is not very good to eat raw. I know, I know. It’s practically against my religion and is almost a reason to go find another recipe. After all, raw dough consumption might be my favorite part about baking. You’ll take a bite of this dough and think they aren’t worth it.

They are. Trust me.

Add eggs one at a time...

Almost in the oven.

Cooled and ready for consumption.

 

Recipe:

1/2  cup butter, melted (1 stick)

3/4 cup brown sugar

3/4 cup sugar

2 eggs

1 tsp vanilla

1 bag chocolate chips (semisweet or milk chocolate)

2 and 1/4 cup flour

3/4 tsp baking soda

pinch salt

Preheat oven to 375. Line cookie sheets with aluminum foil (shiny side up).

Mix together sugars and melted butter. Add eggs one at a time. Add vanilla (note, you can never have too much vanilla).

Combine flour, baking soda, and salt. Add in 2-3 batches with mixer running. Fully incorporate each batch before adding the next.

Stir in your chips (because of the quantity, I use this mixer for this) and walnuts if using.

Arrange dough on cookie sheets. About 2-3 tbs of dough per cookie. They can be very blob-like, and then just push the tops down a little to flatten. These little babies don’t spread very much while cooking so don’t be afraid to put them a little close to eachother.

Bake for 12 (ish) minutes. They won’t get super dark so the best way to judge is just looking at them to see if they have any uncooked dough peeking through. They will brown slightly. Let them cool for a little on the trays and then move them to a cooling rack.

Then, EAT THEM!

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4 responses »

  1. Yummy!! This looks great!!

    Reply
  2. Stephanie will love these . . . can’t wait to try, but must admit, the raw dough has always been the best part for me . . . .

    Reply
  3. I love it. Me and your chocolate-chip cookies might be friends forever too.

    Reply

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