So every time I’ve posted a cookie post in this blog I mention how much I love chocolate chip cookies. Yes, they are my favorite and lately I’ve begun to realize that no store bought chocolate chip cookie comes close to the taste of a freshly baked chocolate chip cookie. Even the pre-made dough (like break and bake or just a tube of dough) isn’t as good. My local grocery store had the pre-made dough on sale and they were just too good to pass up. Like I’ve said, cookies are quick and easy, especially if the dough is pre-made. The whole process takes about 15 minutes depending on your oven. Now that I’m a mommy, I need something quick because I don’t always have much time to be in the kitchen.
After I bought the pre-made dough a few times I asked myself why I wasn’t just baking them from scratch. It really doesn’t take long and all of the ingredients were things I either had on hand or should have had on hand anyway. Making the dough doesn’t take long and it stores well so I didn’t have to make the whole batch at once. I usually do 6 at a time so bf and I could each have 3. The recipe is said to make 5 dozen cookies so its perfect. I stored it covered in my refrigerator for about a week. I tried another chocolate chip cookie recipe from the Food Network ( I believe it was a Tyler Florence recipe). I liked how buttery the cookies were but no matter how I tried, the cookies just didn’t bake to my liking. They would flatten a lot and the tops would turn very brown very quickly, no matter how much I adjusted the temperature of my oven. When you’re baking with an electric oven you really have to keep an eye on what you’re baking because the oven gets so hot so quickly. Even with this recipe I adjusted the bake time so the cookies wouldn’t get too brown. While the recipe says to bake 9-11 minutes, with my electric oven I only needed to bake them for 7-9 minutes.
You can find the recipe on the back of the bag of Nestle Tollhouse chocolate morsels. When I make my cookies I like to mix semi-sweet and milk chocolate morsels for a richer chocolate taste. You could realistically use whatever kind of chips you like. I wanted to use toffee chips but my grocery store didn’t have them and I was too tired to chop up a Heath bar just for cookies. Since the recipe calls for 2 cups of morsels, I use one cup semi-sweet and one cup milk chocolate. But again you can improvise with that. Also, the recipe doesn’t specify what kind of brown sugar but I always use light brown. And make sure your eggs are room temperature!! These cookies are freakin’ delicious and I just finished off the last of the dough before I wrote this post while the Little One sleeps. Without further delay, here is your recipe!
Nestle Tollhouse Chocolate Chip Cookies
2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup unsalted butter softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups Nestle Tollhouse morsels
Preheat over to 375 degrees
Combine flour, baking soda and salt in a small bowl. In a medium bowl beat butter, sugars and vanilla until creamy. Add eggs one at a time beating well. Gradually add dry ingredients and mix well. Scrape the sides to be sure all dough is incorporated. Stir in morsels. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 9-11 minutes or until golden brown. Cool on cookie sheets for 2 minutes before transferring to wire racks to cool completely.
I think cookies are awesome. Chocolate chip are my absolute favorite cookie ever. I love to find variations of chocolate chip cookies because I have yet to find one that isn’t delicious. I also really love peanut butter cookies. Peanut butter has always been a staple in my life. I love the stuff. I remember once having peanut butter cookies and deciding that the only thing that could make them better would be adding chocolate chips. Peanut butter and chocolate is my absolute favorite sweet flavor combo.
When I found this recipe I was so excited. It has minimal ingredients and the lack of flour really enhances the flavor of the peanut butter. Here’s the link to the original recipe. I kept pretty much to the recipe but it didn’t specify what kind of brown sugar. I used light. I may try dark and see how it changes the flavor of the cookie. Also, the recipe calls for creamy peanut butter but I may try chunky too. These cookies are honestly a cinch! It takes about 15 minutes from start to finish. How perfect is that? The recipe says to flatten the cookies at about the 7 minute mark if they’re not already flat but I think if I would have left them they would have flattened on their own. I flattened them and then they spread further.
Now here’s something that I will say now. I have an electric stove. I think they’re awesome but you have to keep an eye on things when you’re baking. Sometimes with an electric oven, things don’t need to bake as long as they do in a gas oven. I usually check them about 5 minutes before the suggested bake time is over.
Flourless Peanut Butter Choco Chip Cookes
makes about 2 dozen cookies, depending on your scoop size
1 cup creamy peanut butter
1/2 cup light brown sugar
1/2 cup sugar
1 lg egg
1 tsp. baking soda
1 1/2 tsp. pure vanilla extract
3/4 cup chocolate chips (I mixed semi-sweet and milk)
Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone mat. (They’re okay if you don’t have either)
In a bowl beat together peanut butter, sugars, egg, baking soda and vanilla. Stir in chocolate chips.
Scoop cookie dough on to baking sheets approximately 1 1/2 inches apart. Bake the cookies for about 7 minutes. If cookies have not flattened, flatten with a spatula until they are 1/4 inch in thickness. Continue to bake cookies until they have set and turned golden brown, about 2-4 additional minutes.
After removing cookies from the oven, let cool on baking sheets for a few minutes. Transfer the cookies to cooling racks to cool completely.
This is my first post on my brand spanking new blog!
Those of you who know me know that I’m a pretty half-assed blogger so I decided that if I chose something specific to blog about I’d be less bad at it.
I love to bake and cook and I follow so many blogs and get so many food related email newsletters that I decided to venture into the complex world of food blogging. My goal is to post a few recipes a week depending on how often I cook. I work most nights so I’m not always into the idea of cooking a real meal when I get home. Why cook when you can order pizza?
Most of the recipes I’ll be posting are going to be from other places. When I make original recipes I never measure but I’ll try to so that I can accurately post my own stuff on here as well. I will always post the origin of the recipe for you guys to check out and feel free to share!
I will also be posting my anecdotes about cooking the recipe as well as the facts. Anyone who is close to me knows how accident prone I am and has seen the bandages that accompany some of my cooking. As long as they’re not gross I may even post pictures of any food related incidents.
I’m really excited about this project and I can’t wait to start sharing stuff with you! Feel free to leave comments and tell me what you’d like to see on here as well, I love suggestions!