Cookies, Cookies, Cookies.
This is my 2nd cookie post. I love making cookies, but need to resist making them since I also love eating them. I’ve tried many many techniques to keep cookies in our house longer, but haven’t come up with a good trick yet. I’ll hide them on Scotty, then eat them. Can’t trust him to hide them on me, because either he’ll eat them, or I’ll find them. Put them in the freezer, eat them. Hide them, think about them and eat them. In the fridge, eat them. Cookie Jar, ya right, having cookies in plain sight on the counter, they’ll be gone so fast you’ll think that jar was never filled.
The chocolate ratio to cookie ratio on these beauties is so perfect. Every bite is filled with creamy, milky, sweet chocolatey goodness. Dunk them in milk, or chug milk after, it doesn’t matter. It’s so good either way.
First time using my new cookie scoop and I’ve decided it’s pretty genius. Why? Well you get these perfectly round shaped little cookie balls, that are all the same size. There’s no spoons required and no need to get your fingers in the batter, because you know what happens doing it that way? You eat the cookie dough. Which means no cookies to make, no cookies for hubby and no trying to hide them, then return and eat them 2 seconds later.
I might have a bit of a problem.
Great Chocolate Chip Cookie
1/2 Cup Granulated Sugar
1/2 Cup Firmly Packed light Brown Sugar
8 tbsp (1 Stick) unsalted butter, cold, cut into 1/2-inch pieces
1 Large Egg
1 tsp Vanilla Extract
1/2 tsp Baking Soda
1 1/4 Cups All Purpose Flour
1/4 tsp Salt
1 1/2 cups Special Dark Chocolate Chips
1 Cup Walnuts or Pecans, toasted and Chopped (optional)
Preheat oven to 300F. Line 2 baking sheets with Parchment Paper and set aside.
In a medium bowl, beat sugars and butter together until smooth. Mix in egg, vanilla and baking soda.
In a separate bowl, stir together flour and salt, then mix into wet mixture until just combined. Stir in chocolate chips and nuts, if using.
Scoop dough onto cookie sheets with cookie scoop, or using a tablespoon form into 1 1/2-tbsp size balls.
Bake for about 18 minutes, or until pale golden brown. Remove from oven and cool on a wire rack.
(Then eat them, or hide them, or both )
Makes about 2 dozen cookies.
Note: Recipe adapted from 101 Cookbooks.