Call me Betty Crocker…
I’m baking like a mad woman. School starts September 1st so I’m busy making chocolate chip cookies, m&m cookies, banana bread and marshmallow cookies. I’m going to make some brownies and I have to attempt canning peaches again. Hopefully this time it will turn out. I thought I would post some of my favorite recipes here in case the house burns down at least my recipes will be somewhere safe… unless the internet crashes, well, it’s a risk I’m willing to take.
My favorite Chocolate Chip Cookies.
This is from my friend Christina, who got it from someone, who got it from some chef. Who? I don’t know, but I love these cookies cuz they don’t ooze out and spread out like crazy. They make perfect little cookies. They are great right out of the oven or the next day. They will stay very soft if stored in a Tupperware container. I crave these suckers and I’ll get diabetes one day because of them. I’ll eat them for breakfast, lunch and dinner. Thank God I’ve got a fast metabolism. So without further ado, here it is:
Chocolate Chip Cookies
Mix:
3/4 Cup Butter softened
3/4 Cup Brown Sugar
1/4 cup Granulated sugar
Add:
1 Egg
2 tsp Vanilla
Mix.
Add:
2 Cups All purpose Flour
2 tsp cornstarch
1 tsp baking soda
Mix.
Add:
1/2 Cup or 1 Cup of Chocolate Chips or 8oz. bittersweet chocolate, cut into chunks
Mix.
1. Preheat oven to 350F
2. Cream together butter and sugars until smooth.
3. Add egg and vanilla. Blend in.
4. Stir in flour, cornstarch, baking soda and salt.
5. Stir in Chocolate chips or chunks.
6. Form into small balls and place on a cookie sheet lined with parchment paper.
7. Bake for 8 minutes - 10 minutes.
The longer you bake it the harder it gets. I just bake for 7 - 8 minutes. This way I have soft cookies. Ryan likes his almost burnt, very crispy so I bake some for 11-15 minutes. I hate it like that, but he likes it so whatever.
The secret to making these cookies I’ve found is in the butter. If I pull the butter in the microwave and melt it totally down to all runny the cookie does not turn out. If the butter is too hard and not soft enough, the cookie does not work. If I put hard butter right out of the fridge I will cut the butter into my measuring cup and melt it for 30 seconds. This way some of the butter is soft and some is runny. Good.
If the cookie dough is rolled into balls they form perfect beautiful cookies. ‘It’s a good thing!’