Wednesday, October 22, 2014

Amazing Chocolate Chip Cookies

I was at a work party with my hubby a few weeks ago.  Susan and John are fabulous hosts.  They love to entertain.  They always have fabulous food and this time, they even had a magician!!

Susan had great side dishes and desserts.  I would love to have asked for all of her recipes but decided to just ask for her cookie recipe.  These cookies were large, slightly brown on the bottom and edges and soft in the middle and on top.  Her cookies looked way better than mine.  I will have to try to perfect them.  I think hers tasted better too.  Mine were way yummy and didn't last long but I will still have to work on it a little more.

Our two college age girls came home for Fall Break.  They are loving Baylor but it is SO nice to have them home.  We all love Fall in Nebraska!!  We shopped, we ate, we did the pumpkin patch, we watched Baylor football on tv, we ate more, we watched movies, we ate again......You get the idea.  I had four desserts made for them when they walked in the door.  I loving have some of their favorite treats.  Jenna brought a friend home so I had to make even more fun goodies.  So, I made these yummy cookies and I filled up our cookie jar.  They are gone!!  I cannot wait to try them again!!

One other thing, I don't normally make cookies where I have to refrigerate the dough.  I am usually in a hurry and don't want to take the time.  I think the refrigeration and then baking these gems at 400 made them unique to the chocolate chip cookie family!!



Chocolate Chip Cookies

1 cup butter, softened
1 cup packed brown sugar
¾ cup sugar
2 eggs
1 ½ tsp. vanilla (I use 2)
2 2/3 cups flour (I use 3)
1 ¼ tsp. baking soda
1 tsp. salt
12 oz. semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted (I omit)

Cream butter, brown sugar and sugar until light and fluffy.  Beat in eggs and vanilla.  Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
Stir in chips and walnuts.

Spoon dough and shape into balls.  (I flatten slightly).  Place in airtight container, separating layers with waxed paper.  Cover and refrigerate minimum of 12 hours or overnight (I only do overnight).

To bake, place dough on parchment paper-lined baking sheets (very important, do not omit).  Bake at 400 degrees for 10-12 minutes (I do 7-8).  Cool for 2 minutes before removing from pans to wire racks; cool.

Makes about 3 dozen cookies

*I wasn't sure which size cookie I wanted.  I made some with my medium cookie scoop and my large cookie scoop.  I just varied my cooking time.  



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