Yummy in my tummy

Oh, how I love cookies. My husband would say I’m a big sweets person, but I would have to disagree. I’m really just partial to certain ones, brownies and cookies being a couple of my all time favs. I really have to be in the right mood to down a bowl of ice cream. And I’ve been known not to finish a Blizzard(ok, only like twice). I’m either all about the salty, or all about the sweet. You could say my taste buds are a little bi-polar. I wanted either cornmeal pancakes(a Monday tradition at our house) or teriyaki meatballs with rice. For breakfast. What a weirdo! I had to let my hubs take over (since he didn’t want either)and he made French toast. I got the meatballs for lunch. Yum!

I thought FOR SURE I was getting a Kitchen Aid mixer for Christmas. I even told a couple friends that I was so excited for baking with this new mixer. But hey, I’m just as excited to be blogging from my iPad!! Since baking is one of my new hobbies, I thought I’d share a recipe.

These are my go to cookies. I make them almost every other week, and since my husband is much healthier than me, that means I eat about 2.5 a day. Holy crap. Oh well, they are delish!
Here is about 1/3 of the original recipe. I have found this is the prefect amount to bake and get eaten before they get dry. Feel free to double or triple if you would like to freeze the dough.

Chocolate Chip Cookies adapted from Dana made it

1/3 cup Butter(not margarine)
1/3 cup Vegetable Crisco (** I know, I know. Crisco will kill you. It will also give your cookies a nice crispiness on the outside and keep them soft on the inside)
1/2 cup brown sugar
1/2 cup sugar
1 tsp vanilla(I tend to over-pour this. Whoopsies!)
1 egg
2 cups of flour
1/2 tsp baking soda
1/2 tsp salt
1/2-3/4 bag of mini chocolate chips(we prefer the TollHouse minis, you can use regular if you like)

1. Start with your butter (if it is cold from the fridge, cut up into tablespoon size slabs and mix until completely smooth first), Crisco and both sugars and mix together.

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2. Add egg & vanilla and then incorporate into butter/sugar mixture. You will need to mix for a good 3 min. so the ingredients can break down and then come together again(and since I don’t have the KitchenAid I watch the clock and make myself go a full 3 minutes with my hand held mixer even if I feel like its mixed well by 2 1/2. I count it as my workout for the day. Or the week…)

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3. Combine the flour, baking soda and salt in a separate bowl

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4. Add dry ingredients slowly and make sure everything is distributed well

5. Mix in chocolate chips!!

I always use parchment paper. Mainly for easy clean up, but it also helps your cookies cook evenly. I have a small cookie scoop (from Bed Bath & Beyond)that we got for our wedding and it works wonders!

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Cook 12 cookies per sheet for about 8-9 min. They will probably NOT look done but I promise they will be fine. You just want barely golden brown. If they’ve started to fully brown on top, you cooked them too long! Leave on the cookie sheet for about 5 min and they will finish cooking.

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These are THE softest chewiest cookies I have made. I should have never found this recipe. Stay tuned for my future post on how much weight I’ve gained. Oh my…

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