So I’m more of a cakey-cookie eater myself. But, Cakes, is not. Crispy on the outside, little chewy on the inside (and preferably store in the freezer) is how he takes his. It’s a Sunday and I’ve been out-of-town for work for the last week. I need some kitchen time. I banished him to the basement to watch football so the upstairs would be alllllll mine! TV muted, lappy-toppy propped in its place on the breakfast bar, Pandora/Swedish House Mafia Station: ON, volume cranked.
Wiggle, wiggle, rock.
Mixer powered up, oven preheated, butter and eggs ready at room temp. Oh man, have I been missing this for the last week. 30 minutes later, crispy-chewy chocolate chip cookies, thanks to Curvy Carrot. I didn’t alter this recipe much, but I’ll post the little changes I did make. She is a fantastic cook and blogger, check her out.
You’ll notice the pic of the x3 stacker below…I was snapping photos and just barely caught a glimpse of Cakes attempting to sneak out of the kitchen with something in his hand. I hollered at him to come back in the room, what do I see? He was using the stack-n-eat method for quicker inhalation. Idiot.
Clearly I didn’t have to beg him too hard to try them, let alone consume half the batch just after cooling.
Crispy-Chewy Chocolate Chip Cookies
1 stick of butter, softened
1/3 cup packed brown sugar
1/2 cup granulated sugar
2 tablespoons of light karo syrup
1 1/2 cups flour, spooned
3/4 tsp baking soda
1/4 tsp salt
1/8 tsp nutmeg
1 egg yolk
1 tsp vanilla
2 tbsp milk
1 cup mini semi-sweet chips
1. Pre-heat oven to 375
2. In mixer, mix your butter,sugars,and karo for about a minute on medium speed.
3. Mix your flour mixture together in a separate bowl with a whisk.
4. Add your egg yolk, vanilla, and milk into the butter mixture until well mixed. It will start to get a little fluffy at this point.
5. Slowly add in your flour mixture just until mixed in.
6. Add choco chips but mix by hand with a spatula.
7. Line your pans with parchment paper and scoop a tbsp per cookie.
8. Bake for 10 minutes.