Sunday, June 27, 2010

Take a megabite of these chocolate chip cookies.

I know i said last time that i found my go to chocolate chip cookie recipe on my previous post. i lied. i sooo lied. I found this great site by a nice young lady named Megan. I asked her for a chocolate chip cookie recipe and she came through. Oh my gosh did she come through. I'm obsessed. I've already eaten 4 and i just took them out of the oven like 2 minutes ago :-/  These are my new favorite. They are the best chocolate chip cookies i have eaten in my life. ever.  Go to her recipe and fall in love.
Here is her website and a link to this recipe:

I'd write more but i'm currently covered in chocolate... Here is the recipe, which i have changed a bit to suit my liking.


1/3 cup butter, at room temperature
1 cup butter flavored crisco
3/4 cup sugar
3/4  cup brown sugar, packed
2 eggs
2 t vanilla
3 cups flour
1 t baking soda
1 t salt
1 cup semi-sweet chocolate chips
1 cup cholate chunks
(i added hazelnuts to 1/2 the batch...holy yum)


1.Preheat the oven to 350ÂșF.  Using a hand mixer cream the butter, crisco and sugars together until fluffy - about 4-5 minutes. Add the eggs and vanilla. Mix until all combined.

2.In a separate bowl, whisk together the flour, baking soda and salt. Add the dry ingredients to the sugar mixture, in 3 different batches and beat slowely until your ingredients are combined. As always, DO NOT overmix. Stir in the chocolate chips and chunks and nuts if you are using them. Chill in the fridge for at least 30 minutes or over night.

3.Place heaping teaspoons of cookie dough a couple inches apart on the prepared baking sheets. Bake for 10-12  minutes or until the  edges are golden and the center is light still, but no longer shiny. Remove cookies from the oven and transfer to a wire rack until cool.
I also froze some batter so that i can bake them anytime i want because when you eat them warm, the chocolate ooooozes out. Omg. These are best cookies EVER. Thank you so much for this recipe megan!! go to her site!

Friday, June 18, 2010

Melted Butter Cookies hmmm

So, there is this debate about using melted butter vs. creaming butter for your cookies. I'm not going to lie, i have always used the cream butter method - so much so, that i was really quite prejudice against the melted butter method. But, alas, i finally gave in and gave it a shot. What did i find out? WELL! Holy Moley! I LOOOVE chewy cookies. Love them. And lemme tell you, if you want a chewy cookie - melted butter is the way to go. Hands down. No competition. In fact, this is going to be my go to chewy choc chip cookie recipe from now on. I mean? i cannot believe i haven't tried this before! The secret though, is chilling the batter for at least 30 minutes before baking - otherwise you are going to have a mess on your hands.
I used butterscotch chips - which i HATE but, my very  handsome cookie eater loves them, so...needless to say, i was happy to use them. Also, i've seen this recipe a million places but  i've adapted this one from Here ya go!


2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

3/4 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

1 cups semisweet chocolate chips

1 cups butterscotch chips


1.Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2.Sift together the flour, baking soda and salt; set aside.

3. Melt the butter in a heavy stainless steel saucepan.

4. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.

5. Chill the dough for at least 30 minutes.

6. Drop heaping soup spoons of cookie dough onto the prepared cookie sheets. ( I fit about 6 cookies per sheet) Cookies should be about 3 inches apart.
7 .Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Now! If you have too much batter for one baking (which i did), simply arrange dollops onto a cookie sheet, like you would to bake them, stick the cookie sheet in the freezer for 5 minutes. Take them out of the freezer and pack them into a container, separating the layers with parchment paper, and stick them in the freezer. This way, you can have fresh cookies anytime you want! Impressive or what!!!!!!! Ha!