Happy Day after Thanksgiving!! Hope y'all had a lovely holiday filled with lots of laughter and delicious food!
In case you need an extra dessert to whip up for lingering family or friends.....or you want to get a head start on that Christmas baking....here's a cookie you don't want to miss.
Chocolate chip cookies.
Everyone seems to have their own favorite recipe. There must be hundreds of variations on this "simple and ordinary" cookie. It can be overwhelming to pick which one to try - everyone likes to claim that their version is "The Best".
Well, I guess y'all know that I completely avoid the "Best" label even when I might think it - because it's so subjective and very personal.
That being said, this version of chocolate chips cookies has rocked my world.
And what is so special about it?
It's the basic Tollhouse recipe....EXCEPT with one less stick of butter and one less egg.
You can eliminate butter and an egg and still end up with an awesome, chewy, delicious cookie?
Yup. That's right.
When I heard the claim, I couldn't resist testing it out.
I made a double batch and took them to share with our church small group. Everyone wanted the recipe. One friend (who is an incredible baker and cook) texted me later that night and said that after I had left, her 8 year old son had asked her, "Mom, when are you going to learn to bake cookies like Ms. Rebekah?" LOL.
One thing to note - you MUST measure the flour appropriately, or they may end up too dry and crumbly. Here's how you do it. Hopefully your flour is in a bin so this will be easier.
- Whisk the flour in the bin around gently to aerate it a little
- Scoop the flour with a spoon into your measuring cup.
- Level off with the flat side of a knife.
Bonus - the dough doesn't need to be refrigerated before baking, like many cookies.
Another HUGE bonus - you're saving money (and calories) by eliminating that butter and egg.
Amazing Chocolate Chip Cookies
from: Rebekah's Family, Food, and Fun
Yield: 30-32 cookies
1 stick unsalted butter (4 oz), room temperature
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 cup mini chocolate chips
Preheat oven to 350°.
In the bowl of an electric mixer, cream together butter, brown sugar, and sugar until smooth. Add egg and vanilla and mix well.
Add the flour, baking soda, and salt. Stir until combined. Add in chocolate chips and stir until incorporated.
Form the mixture into walnut-sized balls and place two inches apart on cookie sheets lined with parchment paper or silicon liners.
Bake for 9-11 minutes, or until lightly golden and crackled on top. Cool on cookie sheets for a couple of minutes, then remove to a wire rack to cool.
Source: adapted slightly (added more vanilla) from Good Cheap Eats