Super Yummy Chocolate Chip Cookies
I wonder how many chocolate chip cookies have been placed on my doorstep over the years? I wonder how many I have placed on the doorsteps of others, including back in my childhood days? How many cookies have I just made for fun and family?
I do not know the answer, but I do know I have seen a lot of chocolate chip cookies in my lifetime.
When someone makes you cookies, it means they care, and that is powerful.
I have made some great cookies, and some really gross cookies. Just last week I started to make cookies and realized we did not have any flour. I googled what to use as a replacement, and I saw that Bisquick was an option; it turned out to be a nasty option. The children were spitting the cookies into the garbage, it was pretty disgusting.
I wanted to redeem myself in my children's eyes, and so I went to the store and picked out all the correct -- and some extra yummy -- ingredients. My "secret" ingredient this time was using the more expensive Tillamook brand of butter. It made a delicious difference. I used half butter and half Crisco to create a soft, yet firm, texture. I also like to take the cookies out of the oven a little early and let them finish cooking on the pan.
It seems that everyone has their own style when making chocolate chip cookies. Two people can even use the same recipe, and yet the cookies turn out with unique qualities, sizes, and textures. I think it is because the most important ingredient to making great cookies, is baking with love. Everyone has their own flavor of love, and so everyone has different tasting cookies. The love seems to infuse itself into the cookies, making them taste sweeter because of the thoughtfulness of the baker.
A cookie made with love produces joy.
I made some great cookies the other day, and I would like to share my recipe with you. There are just a few variations, but they made a great difference.
Super Yummy Chocolate Chip Cookies
Ingredients
2 and 1/4 cups of all purpose flour
1 tsp salt
1 tsp baking soda
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
1/2 cup (1 stick) of TILLAMOOK unsalted butter
1/2 Crisco
1 tsp vanilla extract
2 eggs
1 package MILK chocolate chips (not semi-sweet)
*Don't forget to add LOVE
Directions
1. Preheat oven to 350 degrees
2. Combine flour, salt and baking soda in a bowl and set aside
3. Combine brown sugar, granulated sugar, softened butter, Crisco, and vanilla and beat until creamy
4. Add eggs and beat
5. Add dry ingredients and mix well
6. Stir in milk chocolate chips
7. Drop mixture by rounded teaspoonfuls onto ungreased cookie sheets
8. Bake 9-10 minutes (depending on your oven, it might take a little longer)
9. Let cool on the pan until firm, but not too hard
10. Eat and enjoy with a cold glass of milk
Do you have a favorite chocolate chip cookie recipe, or unique techniques you use to make an awesome cookie? I am always looking for new recipes to try...
What is your favorite chocolate chip cookie memory? You know, like licking the beaters with grandma...
hmmmm....crisco?? i am not sure i can accept putting that in my cookies to tell you the truth! maybe i'll try substituting butter for it and adding plenty of extra love! ;)
ReplyDeleteIt's a texture thing. I am trying to find the perfect texture for cookies, crisco seems to keep them nice and soft and chewy rather than too hard. :)
DeleteThanks for the yummy blog. I will make some soon and definitely include the LOVE!
ReplyDeleteIt's all about the love. ;)
DeleteI do love choc chip cookies and I have found a Favorite recipe on line a couple years ago. I will look for it and send it your way and you can share it here.
ReplyDeleteMmmm... Now I'm craving cookies, cold milk and a good book w a fire in the fireplace and a cozy, cuddle up blankey. Maybe tomorrow night
Glad you went for premium butter. Good choice. Love you
Kary
Tis the season for cookies... send me your recipe so I can see what makes them yummy. :)
DeleteYour recipe (and the inclusion of Crisco) reminds me of my grandmother's recipe, and brings back such fantastic childhood memories!!! I just wanted to share a tip that allows you to have the loveliness of a soft chewy cookie without using Crisco (I've been unable to stomach it ever since I learned that they have to bleach it to make it white :) ) -- and that is to melt a full cup of butter! For some reason, melting it instead of creaming it allows the butter to incorporate differently and instead of a flat, greasy cookie, it is fluffy and soft and chewy just like my grandma used to make with Crisco. And I LOVE Tillamook butter! I'm gonna have to grab some next time I'm at the store. Thanks so much for sharing!!!
ReplyDeleteAwesome! Thanks! I will give the melted butter a try! :)
DeleteWe love the big chewy chocolate chip cookies that Kary is talking about. I will put half white chips half chocolate chips sometimes and that tastes yummy. I also love the nestle chocolate chip cookies but we make them chocolate chip oatmeal. Just add 2 cups oatmeal (the quick minute oats) and we have been loving the mini chocolate chips in those or the other big cookies, it spreads the chocolate around more:)
ReplyDeleteI have never tried the tillamook butter but there ice cream is good so I bet there butter is too!
Kary I beat you to it, I had it on my notes on my phone:) I think I end up cooking mine for about 13 minutes because I am like Mari and let them sit on the sheet for a few minutes to cook and then remove while still a little soft onto a wire rack.
ReplyDeleteBest chocolate chip recipe ever
4 cups Flour (all-purpose)
1 teaspoon Baking soda
1 teaspoon Salt
1 1/2 cup Butter (unsalted and melted)
1 cup White sugar
2 cup Brown sugar, packed
2 eggs
2 egg yolks
2 tbsp Vanilla
3 1/2 cups your favorite chocolate chunks or chips
Preheat the oven to 325 degrees F. Grease baking sheets. Combine together the flour and baking soda with salt in a bowl. In separate bowl, cream the brown and white sugars and the melted butter, until well blended. Add in the vanilla extract, the eggs, and egg yolks until consistency is creamy. Add the flour and baking soda with salt mixture from the separate bowl, mixing until well blended. Stir in your favorite chocolate chunks or chips, by hand gradually. Drop dough by 1/4 cupfuls onto the greased baking sheets. Place the cookies about 3" apart, allowing room for spreading. Bake for approximately 15-18 min. at 325 degrees F, until a nice golden brown, avoid overbaking. Leave cookies on the baking sheets for a couple minutes before removing to cool on wire racks.
Sweet, Crystal! Thanks! I will definitely try this one next time. I do like the idea of not using Crisco, and just butter... let's see if the melted butter does the trick! :)
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