Crispy Chocolate Chip Cookies

chocochipcrisp1So 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.chocochipcrisp2

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.

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