Sinfully Scrumptious Chocolate Chip Cookies

The next time you’re tempted to run to the store and buy a tube of cookie dough for an upcoming event, don’t.  Make your own!  It takes 15 minutes to whip up your own batch at home (less time than you would spend perusing the aisles of your local grocery store).

January 2014 - Cookies and Milk

A classic cookie, and a favorite at my house, the recipe below is my go-to choice for chocolate chip cookies.  The cookies from this remarkable recipe are delectable out of the oven–and keep for several days in an air-tight container.  You can drop the dough by spoonfuls on your cookie pan as soon as the ingredients or mixed, or opt to refrigerate (or even freeze) plastic-wrapped “logs” for a quick slice-and-bake treat later in the week.

If you don’t have chocolate chips handy, or you’re looking for a festive twist, swap the 2 cups chocolate chips for 2.5 cups of M&Ms and leave out the pecans.

Beware, this is not your typical back-of-the-package recipe.  There are a couple extra ingredients,of which you likely have on-hand, and the results are much more tasty!

Please give this recipe a try and let me know what you think.

INGREDIENTS

1 cup butter (softened)

1 cup white sugar

1 cup packed light brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

1/2 teaspoon cream of tarter

2 cups semisweet chocolate chips

1 cup chopped pecans or other nut of choice (optional)

INSTRUCTIONS

1.  Preheat your oven to 350 degrees F.

2.  Cream together: butter, white sugar, and brown sugar.

3.  Beat in the eggs (one at a time), then stir in the vanilla.

4.  Dissolve the baking soda in hot water, then add it to the batter.  Add the salt and cream of tarter.

5.  Stir in: flour, chocolate chips, and pecans.

6. Drop by large spoonfuls onto a parchment paper lined cookie sheet.

7.  Bake for 10 minutes in the preheated oven, or until the edges are browned.  Note: The longer your cookies bake, the crunchier they will be.

Refrigerator or Freezer Method – Instead of dropping by spoonfuls onto your cookie sheet, divide the dough into two logs and roll in plastic wrap.  When you’re ready to bake, simply slice and bake  (just like the store-bought kind).  If your dough was frozen, let it sit on the counter for about 10 minutes before slicing, then another 20 minutes before baking.

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