|In the kitchen again!|
I just got my last batch of cookies out of the oven. Mmmmm Mmmmm does it smell good in here! I shall fess up, I truly did not wish to bake, there are so many sweets in the apartment right now that I truly do not need cookies as well...but I did promise a few readers that I would post a cookie recipe a week for the holidays....so I gathered up my supplies....
...and I heated the oven up to temp, put on some Christmas tunes, and got to work; as I did, of course I got into it, as I do truly enjoy baking and trying new recipes out, and cookies are always a fav as they are very easy and quick. This week I choose a recipe for Thin, Crisp Chocolate Chip Cookies. I decided to use real butter as I had it on hand, peanut butter/chocolate swirl chips instead of the semi sweet called for, so I would not have to run to the market. Then one last tweak...whole wheat flour instead of white...I like the texture in cookies as well as the nutty flavor it adds.
The recipe is simple enough and took no time at all to mix it up after the melted butter came to room temperature as was called for. I did not even use the electric mixer as was called for as it really did blend quite easily. It is the darker color from the flour and dark brown sugar(my fav over golden/light). The timer set, the oven ready, I popped the cookies into bake.
I did not make perfect 1 tablespoon portions, but close as I could. I baked on a silpat as I always do so the cookies did not come out quite as crisp as they would on a buttered cookie sheet, but they do have a lovely little crunch to them once cooled....
I highly recommend the recipe I am about to share...I think I may even try this one again with Best Life baking sticks to lower the fat content ...it will make them softer, but I like a chewy cookie just as much as a crisp one. I also could see subbing butterscotch chips and adding toffee and using the recipe as a base such as I do my nutmeg cookies. I hope you try these out and let me know if you too play with your food! Next week Ginger Cookies!
Thin, Crisp Chocolate Chip Cookies
Prep and Cook Time...about 35 min.
300 degree pre-heated oven
1/2 cup (about 1/4 lb.)unsalted butter, melted and cooled to room temperature
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
1/2 tsp. vanilla
3 tbsp. water
1 cup all purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
1 cup semi sweet chocolate chips (6 oz)
1/2 cup pecans (optional)
1. In bowl, with electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until well blended. Beat in 3 tbsp.'s of water and the vanilla until smooth, scarping down the sizes as needed.
2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated , adding in the chocolate chips and nuts if using.
3. Drop dough by 1 tbsp. portions, 2 inches apart on a buttered 12x15 inch baking sheet.
4. Bake cookies at 300 degree oven until cookies are lightly brown ( if using the wheat flour, check edges and slightly lift to check for doneness) . Bake 18 to 20 minutes, and if baking more than one sheet, half way through baking switch position of pans.
5. With a wide spatula, transfer cookies to racks to cool. If hot cookies begin to break, slide a thin spatula under to release;let stand on pan to firm up 2-5 minutes, then transfer to the racks to cool completely.
*You can store around 2 days in an air tight container...though 3 won't hurt. If they last that long. Recipe says about 32 cookies, but I got just shy of 30...but then my cookies varied in size.
88 calories per cookie (*less calories and fat if using diet marg. of course)
0.6 grams of protein
4.6 grams of fat*
12 grams carb
0.1 g of fiber ( more if using whole wheat flour)
81 mg of sodium
8.4 mg chol.
** from Sunset Best Ever Cookies