Keepin’ It Classy: Chocolate Chip Cookies

The forever beloved Chocolate Chip Cookie. Simple, basic, and it’s something everyone loves. Who dislikes a classic chocolate chip cookie?! ‘Cakes’ wanted cookies Sunday. (Introducing ‘Cakes’ this post!) So, I do what I do best, hop online and make it more complicated! I’m never satisfied with something too simple…or something with too much fat in it. The other complication… ‘Cakes’ likes thin cookies…OR big fat ones that are almost under-baked just a tad. ‘Cakes’ and I go back, WAY back. Like… almost 9 years now back. I’m fully aware of his cookie expectations leaving me with quite a conundrum between his preferences and mine! I love more chewy, cakey cookies, something you can really bite into and savor. How does one accommodate all of these things at once!? I FOUND IT, I FOUND IT! Confession: It’s been awhile since I made cookies…but it’s been even longer since I’ve made good cookies. I’m kind of a Dessert-Nazi, especially for cookies and cakes. Part of my problem (note the above paragraph!) is that I make things too complicated and try to do too much at once, or I want to take out a bunch of the butter…you know, the part that makes them awesome! I’ve found several oil based recipes, but this was not the day,and so, the search began. I’m not sure what made me more happy, the fact that I have a new Chocolate Chip recipe, or the fact that I didn’t burn them!! I have a such a ‘super oven’ that I normally knock off 25 degrees off the temp, and 4 minutes for cookies, and 10 min for cakes ect. That’s a lot!! Stupid oven. Can’t wait to have a big fancy perfect kitchen. I got this weeks recipe from The Curvy Carrot Blog. Great blog, definitely check it out, she’s got some great recipes and my favorite…picture! I love seeing what it’s supposed to turn out like before just diving in 🙂  I did alter the ingredients so I’ll post my recipe, but wanted you to have Curvy Carrot’s original as well. Here goes!

Thin and Chewy Chocolate Chip Cookies

Servings: approximately 30 cookies

Ingredients

1 and 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/8 tsp cinnamon

8 tablespoons (1 stick) unsalted butter, melted and cooled

1/2 cup granulated sugar

1/3 cup packed light brown sugar

2 tablespoons light corn syrup

1 large egg

2 tablespoons milk

2 tsp vanilla extract

3/4 cup mini semisweet chocolate chips

1. Preheat oven to 375 degrees.

2. Whisk together the flour, baking soda, and salt.

3.Use your standing mixer to combine the butter, granulated sugar, brown sugar, and corn syrup together on medium speed for about 1 minute.

4..  Add the egg, milk, and vanilla, salt, baking soda, cinnamon, mixing well until combined.

5. Turn the speed down to stir, and add the flour.

6. Hand stir in the chocolate chips and mix until just combined.

7.  Using a cookie scoop or a tablespoon, scoop the dough onto the prepared baking sheets, spacing the dough about 2 inches apart.

8.  Bake the cookies for about 11 minutes.

9. Place on wire racks to cool

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