January 11, 2011

Cookie Monster

I already confessed my love and adoration for all things Chocolate and I already admitted that I can't function like a normal human being without my daily dose of the following:

Exhibit A) Chocolate
Exhibit B) Zero Carb Rockstar
I know, I am so healthy huh?!  Bad habits indeed, but I will make kicking those addictions to the curb for another New Year's Resolution.  So on Sunday I was needing my Chocolate fix, and my cookie Monster (aka Mr. Williams) was begging me to make his favorite Chocolate Chip cookies.  I gave in and was unfortunately left with an extra pound on my hips and a plate full of crumbs...ugh.  Why is it that when fresh baked cookies are around I can't just have one (another New Year's Resolution...I have a lot of self-improving to do!).  I have been baking cookies for many years and have picked up some tricks along the way:
Trick #1) Always add an extra tsp (or 2) of Vanilla to your recipe (Always use Pure Vanilla Extract, not that imitation stuff).

Trick #2) Use this handy little guy.  It is a Cookie Scooper and it makes your cookies perfect little balls, evenly sized, and they cook perfectly(extra bonus...your hands don't get messy).
Trick #3) Always pull your cookies out of the oven to cool 1-2 minutes before they timer goes off.  I promise you it makes a difference so the cookies aren't over done and still soft in the middle.

Trick #4) Add a package of this to your dough and mix well. Sounds weird, but I swear it makes the cookies amazing.  (You may need to add a Tbl of Milk to the recipe if you think after adding the pudding).
Trick #5) Use Real Butter (unsalted).  Nothing else.  Make sure it is at Room Temperature or even a little melted before adding it to the mixer.
Trick #6) If your dough seems a little sticky or you don't want your cookies to be flat, add an extra 1/4 cup of Flour.  P.S. King Arthur Flour is my favorite brand...It is awesome!

If you google "Chocolate Chip Cookie Recipe", you are going to get a million different ones.  I always use the Ghirardelli Chocolate Chip Cookie Recipe with Ghirardelli Semi-Sweet Chocolate Chips, and then use the tips above.  I have yet to have a complaint about my cookies (toot toot!). Enjoy you Cookie Monsters!

Ghirardelli Chocolate Chip Cookies
Yield: 4 dozen cookies
2 cups Semi-Sweet Chocolate Chips
1 cup(s) butter softened
3/4 cup(s) sugar
3/4 cup(s) brown sugar, packed
2 large eggs
2 teaspoon(s) vanilla
2 1/4 cup(s) unsifted flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) walnuts or pecans, chopped (optional)
Heat oven to 375ºF.

Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets (I always line my sheets with Parchment Paper...FYI). Bake for 9 to 11 minutes or until golden brown.

Getting hungry yet??!!!!


Lindsay Banner said...

YUM!!! Now...if only you sold these...I would be your first customer!!! ;)

Swirls of Happy said...

How about I bring them to you for free??!!!!

The Greer Family said...

These sound delicious and you gave some good pointers! I love baking too : )

Sanchez Gang said...

I am making these tonight for dessert!! so excited! Thanks!