While we've never been big store-bought-cookie eaters in this house (I can count the number of times on one hand that I've actually purchased cookies in the store for us to eat), after last week's high fructose corn syrup scare, I'm more determined than ever to find decent cookie recipes for Alex. I make a mean oatmeal raisin walnut cookie (a recipe I obviously have been remiss in including here), but Friday after school, I decided to try my hand chocolate chip cookies. I surfed the web, found a bunch of recipes, and then doctored them up, and came up with the batch shown above. They were great, and were, frankly, the best chocolate-chip-cookie-dough consistency I've ever experienced. Marcus hasn't stopped eating them, so I think that makes them a hit.
I'm not sure I'm entirely finished tinkering with this recipe yet, but in the meantime, I thought I'd share.
DARK CHOCOLATE CHIP COOKIES OF AWESOMENESS
(I use all organic versions of the following):
1 cup butter
1 cup brown sugar
3/4 cup granulated sugar
1-1/2 teaspoon vanilla extract
3 cups flour
1 teaspoon soda
a good pinch of salt
2 cups dark chocolate pieces or chips
1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celcius).
2. In a large mixing bowl, cream butter, brown sugar and white sugar together, using a mixer. Add eggs one at a time, beating until creamy after each addition.
3. Mix in the vanilla.
4. In a smaller, separate bowl, mix the flour, baking soda and salt. Then slowly add this dry ingredient mixture to the creamed mixture, mixing continuously until fully blended (I find it easier to mix this part by hand).
5. Fold in the chocolate chips.
6. Using a tablespoon, drop large rounded spoonfuls on an ungreased cookie sheet. You can also roll them into balls by hand, but I like my cookies somewhat irregular. You know, like me.
7. Bake for about 10-12 minutes, until golden brown. Place on a wire rack to cool.
Perfect for a Sunday afternoon snack. Just pour yourself an ice-cold glass of milk, and enjoy!