Food · Recipes

the best chocolate chip cookies (two ways)

It’s finally Fall. Finalllllly.

I’m not big on summer. I mean, I like that the days last longer and that it’s sunny, but beyond that I don’t have anything else nice to say.

The heat, sweating, freeways full of traffic every damn day, kids everywhere (I love kids but I work with them, I need a break when I’m in public). My porcelain (ahem, very pale) skin and fear of skin cancer don’t help either.

Enter fall. Cooler days, kids back in school, the return of rain and green grass. Even as a kid, I loved fall. I would get burned out on summer and be excited to go back to school (yeah, I was that kid). I loved back to school clothes shopping, a desk full of sharp pencils and fresh crayons, and the return of a routine to normalize my life. No routine stressed me out. I was a weird kid.

As an adult, fall means I get to snuggle up in a blanket and my slippers, drink endless cups of coffee while watching Netflix, and bake. The baking season has officially begun.

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I love baking, but I’m not a huge fan of sweets. I want to make alllll the goodies, but only if I have somewhere to take them. Thankfully there will always be work potlucks, birthdays, holidays, family gatherings…

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Over the weekend one of my coworkers celebrated her birthday, and I wanted to bring her in a treat. Enter these cookies. These chocolate chip cookies are the bomb dot com, and the result of my mom and I making these over and over and tweaking the recipe til it was just right. Plus, a chocolatey, fallsy variation, because why not?

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Best Chocolate Chip Cookies
Yields: about 4 dozen cookies

INGREDIENTS

1 cup butter (2 sticks), softened
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
1 cup whole wheat flour
2 – 2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
12 oz (about 2 cups) chocolate chips

DIRECTIONS

Preheat oven to 375°

In a large mixing bowl, cream butter with both sugars until fluffy.

Add eggs, one at a time, until well combined.

Stir in vanilla.

In a separate bowl, combine whole wheat flour, 2 cups all purpose flour, salt, and baking powder.

Add dry ingredients to wet ingredients 1/2 cup at a time, stirring until just combined. You may need to add up to 1/2 cup more all purpose flour depending on the size of your eggs and how wet your dough feels. You want the dough to feel thick and a little crumbly, but still stick enough to be able to roll in a ball.

Stir in chocolate chips.

Roll cookies into balls, about a heaping tablespoon of dough each. Place 12 cookies on an ungreased, nonstick cookie pan equally spaced. Baked 8-10 minutes. Check the bottoms of the cookies to make sure they are not burning. The tops of the cookies may get lightly golden brown or might stay lighter. Once cookies are cooked, remove from oven and let cool on baking sheet for a few minutes. Then, transfer to cooling rack or enjoy a nice, warm, melty chocolate chip cookie.

Chocolate Peanut Butter Variation:

Combine all wet ingredients as described above.

For dry ingredients, replace 1/2 all purpose flour with 1/2 cup unsweetened cocoa powder.

At the end, stir in 1 cup chocolate chips(or chunks) and 1 cup reeses peices (I used the mini ones found on the baking aisle).

Chocolatey and fall colored… What more could you ask for?

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