Thursday, April 25, 2013

Not-So-Secret Chocolate Chip Cookies

A few years ago, my lovely friend Michelle gave me a recipe that would forever change my life. Her recipe for chocolate chip cookies is so easy, quick and fills one with joy (and possibly/definitely a few pounds.)

I baked these a few days ago for a silent auction my work was having. I figured they would go for $5 but surprisingly, someone actually paid $25 for a batch of 20. Yes, the money was going to charity and not in my pocket but it made me think: Would more people pay me for my goodies?

Oh shit, I have that Ciara song stuck in my head now and I haven't listened to that tune in YEARS. (My goodies, my goodies, my goodies not MY goodies! Good. Now it's stuck in your head.) Also, whatever happened to Petey Pablo?

This recipe calls for walnuts but since my grocery store stopped carrying them, and I'm too lazy to go looking elsewhere, I substitute them with pecans and they taste just as delicious. Feel free to use whatever nuts you like, or, if you're a nut hater, no nuts at all. I've never written the word nut as many times as I just did now.

Thank you Michelle for this gift, and for making me become a fatty lumpkin.

P.S. I'm going to New York City for a long weekend so I probably won't be posting again until late next week.

Michelle's chocolate chip cookies

Yields about 25 cookies

- 1/2 cup unsalted butter
- 2 eggs
- 3/4 cup sugar
- 2 tsp vanilla
- 1 1/2 cups unbleached flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup roasted, chopped walnuts (or pecans)
- 1 1/2 cups chocolate chips

(raisins or apricots are also a suitable option instead of nuts but I dislike both so I've never tried.)

Preheat the oven to 350 degrees Fahrenheit.

Line a cookie sheet with parchment paper. Cream together butter and sugar in a large bowl until light and fluffy.*

Add eggs one at a time, blending each one in well before adding the next. Blend in the vanilla and set aside.

Using a food processor (I just use a blender), pulse together nuts (or raisins/apricots) with 1/2 cup flour.

Add this mix to the butter mixture and mix in remaining flour, baking powder and salt. Stir in chocolate chips.

Drop heaping spoonfuls on to the baking sheet. Leave room in between the cookies because they expand while baking. Bake for 10 minutes until they get a very light golden colour.** Cool on wire rack.

*One trick I've learned over the years is to leave the butter out on the counter for at least a few hours before baking so that it softens. That way it's easier to beat and you're not screaming at the butter when it's rock hard and refuses to be beaten.

**Baking times may vary depending on the oven. I usually have to bake these cookies for around 15 minutes. Also, they make look not completely baked because they are very soft when first coming out of the oven, but they should eventually harden.

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