Does someone have a great chocolate chip cookie recipe they'd be willing to send me? We lost ours. In our first year of marriage we made the best from scratch chocolate chip cookies. Then I got pregnant with Michael. Then we moved in the third trimester and three months later Michael arrived. Ava arrived 15 months after that. We went almost four years without even looking for that recipe.
A couple of weeks ago, unable to locate the recipe, my husband tried the recipe on the Toll House Chocolate Chips bag. Definitely not the recipe we wanted. Then we tried the one from the Better Homes & Garden cookbook. Also not right.
So now I'm looking for suggestions.
Please?
Sorry. I am really late coming in on this one. I only JUST found your blog, while looking through your materials for speech therapy (which are awesome, by the way!).
ReplyDeleteI can't imagine you still being on the hunt for a good cookie recipe, but just in case, here are a couple that our family loves.
I have made this recipe before and it was FABULOUS! http://mywoodenspoon.com/1000-chocolate-toffee-pecan-cookies/
My "old" recipe, which I still enjoy, because I love the Symphony bar milk chocolate chunks is as follows, which is a variation on a cookie recipe from Crisco shortening (but I wasn't real big on filling my cookies with shortening).
1/2 cup unsalted butter, softened (do NOT use margarine)
1/4 cup shortening
1 1/4 cups firmly packed brown sugar
2 Tbsp. milk
1 Tbsp. vanilla
1 egg
2 cups. flour
1 tsp. salt
1 tsp. baking soda
1 cup semi-sweet chocolate chips (I don't use chocolate chips, instead, I use three 7-ounce Hershey Symphony Bars broken into pieces)
1 cup coarsely chopped pecans (optional) (I use whole pecan halves)
Preheat oven to 375 F.
Combine butter, shortening, brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time for 8 to 10 minutes. Do not over bake.
Cool 5 minutes on baking sheet. Remove cookies and cool completely.
Makes about 3 dozen cookies. Note: If nuts are omitted, add an additional ½ cup of semi-sweet chocolate chips.
Hopefully one of these recipes will give you the flavour you are looking for.
Thanks again for all of the wonderful resources.
Michelle
Thanks Michelle! Yum...toffee. That sounds intriguing. I also love symphony bar chocolate. That's a great idea for a chip substitution. I'll have to pass all of these ideas on to my husband who is the cookie master in our house. :-)
ReplyDelete