Over the last month I have been attempting to achieve the perfect, harmonious balance between chewy, soft, buttery and chocolate! You may say, “sheesh Kar! How hard can it be??” But I can tell you, being a little OCD in the kitchen and having a great desire to GET.IT.RIGHT, has lead me to many cookie batches that people liked but it still wasn’t quite good enough for me. I have said in the past that my husband is my biggest critic in the kitchen. He pushes me to do my best and surprisingly has a very good palate that can pick up on subtle flavor changes with each batch that I’ve made. Now I know there are many amazing chocolate chip cookie recipes out there and I would just like to add 1 more to the mix! I hope you make em’ n like em’!:)
Preheat oven 350 degrees
Cream together:
1 cup butter (2 sticks), softened
1 cup brown sugar
1/2 cup granulated sugar
Add and mix:
1 tsp vanilla extract
2 eggs
Add and mix:
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
Add and mix:
1 1/2-2 cups milk chocolate chips (obviously semi-sweet would work great too. Just personal preference. Plus I love the creamy sweetness of milk chocolate in this recipe because there is an ever so slight hint of salty from the butter and salt in the recipe. AMAZING depth of flavor!) Scoop dough out using your small cereal spoons and eat as is, YUM! Or if you are really patient and have a hankering for a baked version, spoon out and drop by a heaping tbs full placing 3 wide and 4 down on a regular cookie sheet. Bake 10-12 minutes.
Recipe by Kar
image by Kar
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