Friday, January 21, 2011

Chocolate Chip Cookies.

I have some goals in life. Some are more important than others. Like finding a way to make chocolate chip cookies better than the recipe on the back of the bag of chocolate chips.

I know a lot of people are on a quest for the perfect chocolate chip cookie. But, I don't care. In fact, they can probably help me.

So, here's my first experimental batch.
Changes made:
1. Completely melting the butter before creaming the sugar mixture.
2. Adding cinnamon (best spice ever!)
3. Chilling the batter before baking. Lots of sources suggest overnight. But, who has that kind of time?! So, I'm shooting for about 4 hours. Some people only sleep for 4 hours, right?

[4 hours later]

Oh my goodness. These are the best chocolate chip cookies I have ever made. I think my quest may stop here. I'm not kidding. The changes made these cookies perfectly crunchy on the outside and gooey on the inside. Here's the recipe.

2 1/4 C. light whole wheat flour
1 tsp. baking soda
1 tsp. salt
2 sticks of butter (completely melted!)
3/4 C. brown sugar
3/4 C. white sugar
2 tsp. vanilla extract(the package said 1 tsp, but double it!)
2 large eggs
2 C. semi-sweet chocolate chips
~2-3 tsp. cinnamon

- Mix flour, baking soda, and salt in a medium bowl. Set aside.
- Beat melted butter, sugars, and vanilla until completely mixed.
- Beat eggs in, one at a time.
- Gradually add flour mixture.
- Stir in chocolate chips and cinnamon
- Chill in fridge for 4 hours (DO IT! I have no idea what it does, but it's worth it)
- Pre-heat oven to 375
- Cook cookies for about 7 minutes, remove and immediately place on cooling rack
**Be sure the cookie sheet is completely cool before cooking more cookies!

ENJOY! makes about 48 cookies...depending on how much cookie dough you eat :)


  1. Wow. I want one right now! I didn't know you were on the search too!

  2. In this case, it's all about the butter. The butter needs to be super cold when the cookies go into the oven. You could skip the 4 hr chill by starting with super cold butter and just sticking them in the fridge for 5 min between steps to keep the butter from warming up.