So far I haven’t been too good at the “daily” part of Holidailies. I’m trying, but I’ve been working a lot which makes things hard. For instance I worked 12 hours straight yesterday. I’m not being hyperbolic, either. I was keeping track so I could bill the hours to my client. I didn’t even stop to eat. Today has been mostly the same. But I don’t want to get too far behind so I stopped to, well, eat, but also to post.
Besides working non-stop, I’ve been eating chocolate chips cookies (gotta keep my strength up!). I thought I’d share the recipe because they are literally, the best chocolate chip cookies ever. This is a recipe that I made from combining two good (but different) chocolate chip cookie recipes. I’ve made them tons of times and they always turn out yummy.
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-2 tablespoons of instant coffee drink mix – I use General Foods International Coffee mix, French Vanilla Cafe, the stuff that’s in the little red tin in the coffee aisle. But any kind of instant coffee/cappuccino mix will work.
- 3/4 cup unsalted butter or margarine, melted
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla – If you are out of vanilla, which I find I often am, I just increase the amount of the vanilla coffee mix and find that works well as a replacement.
- 1 egg
- 1 egg yolk
- At least 2 cups of chocolate chips – the more the better. I just use a whole bag, I don’t know how many cups that is.
Now you might be thinking, Coffee? In a cookie?, but you can’t really specifically taste it. In my opinion it gives the cookies that extra bit of oomph that makes them so good. It’s the “secret” ingredient.
1. Preheat oven to 325 degrees and grease your cookie sheet.
2. Mix together dry ingredients in smaller bowl: flour, baking soda, salt, coffee. Set aside.
3. In larger bowl cream together melted butter, brown sugar and white sugar until well blended. Beat in vanilla, egg and egg yolk until light and creamy. Mix in dry ingredients until blended. Add in the chocolate chips, stirring with a spoon.
4. Eat some cookie dough! Okay, maybe that’s just my own step.
6. Put bowl in the refrigerator to chill for about an hour. This is very important. The dough needs to be cold or else the cookies won’t cook right (you get flat crispy/burnt cookies).
7. When dough has been chilled long enough, measure out 1/4 cup drops onto your cookie sheet. That may sound big, and that’s because they ARE. You can go slightly smaller (only filling up the 1/4 measure about 2/3 full), but these cookies are MEANT to be big, and they don’t really cook right if you make them much smaller. Make sure to leave lots of room. I fit about 6 cookies per traditional sized cookie sheet.
8. Bake 15-17 minutes or until the edges are lightly toasted. Cool for a few minutes before eating.
I think these cookies taste best right out of the oven, so I usually make up a batch and freeze the dough and then just make a few at a time when I get the craving.