Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

C is for cookie, and cookie is from !

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For a long time, I've been searching for the best homemade chocolate chip cookies recipe. Yes, I know, it sounds silly, but finding the right consistency with cookies is key, and makes each one delicious, soft and chewy. Most cookies tend to break apart easily, or become crumbly and dry, and that's never been the right kind for me. I wanted the perfect cookie that was browned just right on the edge, but still soft and delicate when you ate it.

That being said, I finally think I mastered them. Want my secret? It's all in the flour and sugar. I use cake flour instead of all-purpose, which really makes it robust and soft. I also used more brown sugar (the best kind is from Trader Joe's, honestly) than white sugar, and it made it gooey and brown. Finally, I chilled the cookies for an hour in the fridge before scooping them into balls and baking them. They're much easier to shape that way! That being said, here's the details for the measurements:

What You Need:

1 cup butter, softened
1/2 cup white sugar
1 1/2 cups packed brown sugar (from Trader Joe's, if you can get it)
2 eggs
2 tsp vanilla extract
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
3 cups + 6 tbsp cake flour
2 cups semi sweet chocolate chips (or mini)
1 cup walnuts, if desired

Recipe:

Preheat oven to 325 degrees F (150 degrees C). Set a rack in the middle of the oven.

Cream together the butter, white sugar, and brown sugar 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 nuts. Refrigerate for at least one hour.

Drop by large spoonfuls onto a pan lined with parchment paper.

Bake for about 14 minutes in the preheated oven, or until edges are nicely browned.

Enjoy! :D

Baked in the kitchen of Huttser Coyote