Usually when someone comes to visit me, I like to make something for the occasion. Cookies, muffins, whatever… I like to be the hostess with the mostest, ya know? But, this time around… I didn’t really have the time to make anything before she came into town. So, on Sunday afternoon, while we were relaxing, I decided to whip up a batch of chocolate chip cookies. I have two favorite chocolate chip cookie recipes. This one which is crispy on the outside, soft and chewy on the inside and the one posted at the bottom of this post which I adapted from this recipe.
So, we were chatting away and she was talking about how she never makes chocolate chip cookies from scratch, etc.. and I was all like.. “ohhhhh.. they’re so easy, who needs cookies from a tube?” And while I was going on and on about how easy cookies are to make and how this recipe is awesome… I measured some ingredients wrong.
I thought that the dough seemed a little runny, but I was confident in my cookie making skills… I chilled the dough for a bit in the freezer and then started scooping them out. 8 minutes later when I checked the oven… I laughed my ass off:
This recipe is awesome though if you like soft, chewy cookies. I made some last week with great results. Just make sure you measure everything carefully...
Chewy Chocolate Chip Cookies
1 cup plus 2 tbsp of unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp baking soda
1 tsp baking powder
2 tbsp vanilla
2 large eggs
2 cups chocolate chips
2 cups of flour
Preheat oven to 350 degrees.
Blend butter, sugars, baking soda and powder, vanilla and eggs until ingredients are mixed.
Add chocolate chips and mix.
Add flour and continue to mix until well blended.
Cover and chill in fridge for 45-60 minutes.
Use a cookie scoop or a tbsp to measure out dough and form a ball of the dough in your hands and then slightly flatten it and place it on non-stick baking sheet.
Bake for approximately 7-9 minutes. Cool on pan and then transfer to baking rack