Monday, November 24, 2008
Eureka!! I struck gold.......or chocolate
I have to break today into two posts, there is just too much to fit into one post. SO this is the afternoon part. I finally found the perfect chocolate chip cookie recipe I was looking for thanks to my dear friend heather. Its actually her Mother in Law's recipe, now for those of you doubters, THAT is what they are good for..... recipes. All kidding asdie, these were wonderful and all the chocolatey goo on my kiddos faces is the proof. We LOVED them while learning to play Uno. John didn't so much play, as much as he was our "vanna white". He flipped over the cards for everyone, Isn't he lovely folks?
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2 comments:
So you are going to tempt us with the best cookie recipe and then NOT give it. That was evil!!!! :)
ha! very true! Here it is....
Heather's SOFT CHOCOLATE CHIP COOKIES
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Preheat your oven to 370 degrees :)
INGREDIENTS:
1 cup (2 sticks) butter, really soft
1/4 cup olive oil
1/4 cup sugar
1 cup packed light brown sugar (break up with fork before mixing to avoid lumps)
1 Tbsp. vanilla
2 large eggs
3 cups - flour (leveled off)
1 tsp. baking soda
1 or 2 12 oz bags of semi-sweet chocolate chips
DIRECTIONS:
Take and soften butter in microwave almost to the point of starting to melt. Put in bowl and add oil. Mix with hand mixer or whisk until completely incorporated
and smooth. Add sugars and blend. Add vanilla and eggs. Mix well. Measure out baking soda into separate mixing bowl or large glass measuring cup with
3 level cups of flour and mix the dry ingredients together before adding to moist mixture slowly. Once batter is complete, stir in a 12 oz bag of semi-sweet chocolate chips.
(You can always add another half or even a full bag of chips for a more chocolatety flavor)
Take a regular spoon and drop by spoonfuls onto an ungreased cookie sheet. Bake for approximately 7 minutes in a 370 degree oven.
If you want bigger cookies, you may want to use soup spoons instead and only fit 6-8 on a cookie sheet. If so, increase the time to 8-9 minutes, depending on
your oven. Bake until cookies begin to brown around edges, and are still light on top but not gooey.
NOTE:
If you would like thicker cookies, try completely melting the butter and then adding the oil and sugars while still warm. This will melt the sugars too and it will appear extremely runny.
When you add the flour, it will thicken sufficiently, but add another 1/4 cup to add height. By melting the butter, I've learned that the water that is released will attach itself to the gluten
in the flour, causing it to be thicker, while still maintaining its softness.
If vanilla taste is too strong, cut back real vanilla to 2 tsp. or to taste.
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