Thursday, December 15, 2011

Delicious Chocolate Chip Cookie Recipe: Basic w/ a Twist

I've tried my share of chocolate chip cookies: some turn out too flat, too crispy, too cakey, etc... I think I finally found one that is juuuust right--thanks to The Pioneer Woman. These cookies turned out a little crispy on the outside and nice and soft on the inside.

My favorite thing about this recipe is that there are some additions that make these cookies that much better. Here are the "secrets" to this recipe's success:

(instant coffee granules, flax seed [I use pre-ground, so your body can actually get the benefits from it], a combination of milk chocolate and semi-chocolate chips)

(Yields 24 medium-sized cookies--36 if you make smaller cookies)
This is my adaption of The Pioneer Woman's recipe:

- 1 cup margarine (or butter), softened
- 1 cup firmly packed brown sugar
- 1/2 cup white sugar
- 2 whole eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups plus 2 tablespoons all purpose flour
- 1 teaspoon (heaping) instant coffee granules
-1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 2 tablespoons ground flax seed
- 3/4 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips

1. Preheat oven to 375 degrees
2. In a bowl (I use my stand mixer for this), stir together margarine, brown sugar, and white sugar until well combied. Add eggs and vanilla and stir together.
3. In a separate bowl, stir together flour, instant coffee, baking soda, flax seed, and salt. Add to wet ingredients in batches.
4. Stir in chocolate chips.
5. Drop balls of dough on a cookie sheet and make for 11-13 minutes. Remove from cookie sheet and eat warm or room temperature!

This is a great basic recipe to get creative with; you can add nuts, dried berries, etc...


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