Chocolatey Chip Cookies for a Gloomy Day

Sorry I haven’t been posting recently. My cousin’s wedding was last weekend and my family and I flew down to South Carolina for that and I just didn’t have time to bake anything. I’ve noticed that whenever there is some kind of holiday, I make all of these plans to bake marvelous things and then events pop-up and I don’t have time to make them. Oh well. The wedding was very beautiful and fun. However, there has been a lot of rain down in South Carolina and on the wedding day it rained and rained and rained; it didn’t seem like it would stop. However, the sun magically came out and all of the rain dried up in a matter of hours, which was a relief. Coincidentally, it has been doing nothing but rain every single day here in Colorado. Yes, I love the rain dearly, but for the past 5 days, nothing but drain drops (raindrops are fallin’ on my head…). And yesterday was my first day working at Elitches (Six Flags for the people on the east coast) and that was not fun at all. So, in order to make myself feel better about the bad day of working in the rain and cold, I made chocolate chip cookies.

I have not made regular chocolate chip cookies in what feels like a million years, and it’s sad, because I love chocolate chip cookies. The only, thing though, is that I can’t find the perfect recipe for me yet. I’m wondering if such a recipe exists. Well, I searched for chewy chocolate chip cookies on Google (the thin and crisp chocolate chip cookies are a big no no in my book). I came across three different cookie recipes that looked really good, but one was for jumbo cookies and I didn’t feel like having to guess at how many that made. The third cookie recipe was a gluten free cookie and I’ve always wanted to try and make something gluten free. I almost made these, but when push came to shove, I felt too lazy to try and find some kind of x-something- gum and buying three types of different flours. So that left me with the middle choice, and I’m not disappointed in the taste at all!

These cookies are terrifically soft and have just the right amount of chew. The person who I got the recipe from didn’t specify how many cookies it made so I automatically cut in in half because some recipes make like 5 dozen cookies and I’m not sure if I would want to be tempted by all of those. I did make the cookies using a small ice cream scoop, figuring they would spread a little, but they didn’t which is fine because if they had spread I don’t think the chew factor would be right. However, next time I make these cookies, I’ll probably use a little bigger portion scoop, but so I can get a slightly bigger cookie, but for now I am very content with my little cookies.

Yummy, yummy, soft dough! I would not mind eating this entire bowl just as it is.

I also did some adaptations to the recipe. I really like the flavor of brown sugar and this recipe called for more granulated sugar than brown sugar, so to receive a more intense flavor of brown sugar I just switched the two proportions, and I’m not sorry I did!

I also swirved from my usual Nestle Toll House chocolate chips and splurged for some Ghirardelli semi-sweet. Best decission I ever made! :)

These little things are so great to eat and so easy to pop in your mouth.

Soft Chocolate Chip Cookies
adapted from Bakergirl
makes 3 dozen cookies

Ingredients
1 stick unsalted butter, soft
½ cup brown sugar
¼ + 2 tbsp sugar
1 egg
½ tbsp vanilla extract
1 ¾ cup all purpose flour
½ tsp baking soda
½ salt
½ cup chocolate chips

Directions

1. Pre-heat the oven to 350 degrees F
2. In a large bowl of an electric mixer, cream together the butter, brown sugar, and sugar until fluffy. Once combined, add in the egg and wait for it to fully incorporate into the mixture. Once the mixture has become somewhat creamy, add in the vanilla.
3. In a medium bowl, sift together the flour, baking soda and salt. Add into the butter-sugar mixture in ½ cup intervals until all the flour is incorporated. Stir in the chocolate chips (you may need to use your hands). 
4. Using a portion scoop, place the cookies on a parchment-lined cookie sheet and bake for 10-12 minutes, or until golden brown around the edges.

Nutrition Facts
serving size: 2 cookies
Calories 146.7 Total Fat 6.9 g Saturated Fat 1.1 g Polyunsaturated Fat 0.1 g Monounsaturated Fat 0.1 g Cholesterol 23.6 mg Sodium 107.0 mg Potassium 20.0 mg Total Carbohydrate 20.3 g Dietary Fiber 0.7 g Sugars 11.6 g Protein 8.8 g