I put the majority of them into the freezer, scooped out into dough balls of love.
Some I baked off right then and there, and was able to have warm from the oven cookies waiting when our family arrived.
Instant hero status was achieved.
I admit, it was a planned maneuver to win over the hearts and stomachs of our week long guests!!
I have a need, a desire, a heartfelt yearning to make the perfect chocolate chip cookie.
I wanted a cookie that is a bit crispy about the edges, but soft and chewy in the middle. This particular requirement is best achieved by using shortening.
Well, you know that is not gonna happen around here.
I wanted to be able to incorporate wheat flour into the recipe without it being a killjoy.
Tough to achieve, I assure you. My solution was to use some wheat flour and some bread flour in hopes of equalizing the proteins and thereby having a firm but soft cookie. Okay, at this point are you thinking, "Blah blah blah blah...whatever, just get to the recipe already."
I am not sure that I am there 100% yet, but feel this is close enough to perfection for now.
Here is the printable recipe for you, and I will type it out here as well.
Start with 3 sticks of butter softened.
Oh, maybe I should mention that this makes a lot of cookies!
Therefore three sticks of butter is entirely appropriate!
Incorporate 1 1/2 cups of brown sugar and 3/4 cups sugar into the butter til light and creamy. Incorporate 3 eggs, one at a time, into the creamed mixture.
Next add 2 tsp. vanilla.
In a separate bowl whisk together these dry ingredients:
2 cups all purpose flour
3/4 cup wheat flour
3/4 cup bread flour
3/4 cup oats
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
Add enough chocolate chips to knock your socks off and call it done.
My absolute favorite chocolate chips for this cookie (and every other cookie in all creation probably) are the Ghirardelli bittersweet chocolate chips. They are extra large dark chocolate and amazing!
And, the packaging is beautifully done too.
What can I say, I enjoy attractive packaging.
I then bust out a tool I cannot believe I managed to live without for 30 some years of my life...
the Pampered Chef medium sized scoop.
It makes, in my opinion, the perfect size ball of cookie dough, just a little less than 1/4 cup.
Scoop and scoop and scoop until all of your dough is in gorgeous little dough balls to chill until stiff.
If you want to bake these all at once, well then go for it.
My best suggestion however is to limit your consumption by freezing part of them to cook later.
That way, when you want to impress your friends with warm cookies that you just happen to have on hand, you can simply pull a dozen or so from the fridge or freezer and bake them up.
Oh, yes...12-15 minutes on 350...that information is helpful right??
Here they are chilled and ready to hit the preheated oven.
And here they are just out of the oven. (bad photo, sorry)
Warm and fluffy, crispy and chewy.
I made another batch later in the week where I threw in about a half a cup of coconut, and a half a cup of pecans. My kids won't touch these, but my sister in law and I sure enjoyed them. In fact...there is still about 2/3's of the dough still in the freezer.
I think maybe I can hear them calling my name, yes...I think that is the desperate sound I hear.
I am sorry friends but I simply must go.
When a cookie calls your name...you have no choice but to answer.
