Saturday, April 28, 2012

The Best, Most Amazing Chocolate Chip Cookies in the Universe

There is nothing healthy about this recipe, but if you are going to really splurge, then I recommend these cookies!...and their counterpart, cookie cake!  ...oh, and you can't forgot this simple, homemade buttercream icing.  I will eventually create a "healthy" version of this recipe using sucanat instead of refined sugar.  ...or I could go ahead and tell you can actually use 1.5 cups of sucanat in place of the white sugar, and cut out the brown sugar all together.

I am a sugar-holic.  Seriously.  It is definitely, unfortunately my addiction in life.  I love simple desserts the most: brownies, ice cream, and chocolate chip cookies.
I’ve experimented with several chocolate chip cookie recipes, and have found this to be my hands down favorite.   It’s similar to Christie cookies, but honestly…I like it better.  Sorry Christie, you’re cookies are really good though!  

Yes, there are three different kinds of chocolate chips in here!  This is not only because chocolate is one of God's greatest creations, but because the varying textures make these cookies even better.  It's totally optional as to how many different kinds you want to use or not use.

Makes about three dozen small cookies.

-1 C butter, softened and slightly melted
-1 C white sugar
-1/2 C packed light brown sugar
-1/2 C packed dark brown sugar
-2 eggs
-1 tsp baking soda
-2 tsp hot water
-1/2 tsp salt
-2 3/4 C all purpose flour
-1/2 C milk chocolate chips
-1/2 C dark chocolate chunks 
-1/2 C mini semisweet chips
-1/4 C toffee chips
-Optional-add 1/2 cup of quick cooking oats

- Preheat oven to 375 degrees F (175 degrees C).

-Cream together the butter, white sugar, and brown sugars until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and toffee. Roll into balls.   Place onto un-greased pans.


mmm...look at that dough
It just needs some chocolate chips and toffee. 


-Bake for about 8-10 minutes in the preheated oven.  Cookies will not look completely cooked when ready.  Make sure they don’t look too doughy though.  Cook them another minute if so. 

-Remove from tray immediately and place on wax paper.  This step is important to continue the baking process.   

One of my favorite parts of making cookies is taking a big spoonful of dough and plopping it on a fresh out of the oven cookie.  Pure joy :)

Warning:  This recipe makes a TON of cookies!

P.S.-You can leave the toffee out, and they are still amazing!

No comments:

Post a Comment