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Please fave and comment on the original submission here: http://www.furaffinity.net/view/7249361
Cookies, cookies and more cookies, these tasty treats are from the kitchens of
mrbadexample
Boy it's been a while since I did one of these. Anyway I've been making these cookies for years and everyone loves them. Aside from a couple of tweaks I've made regarding cooking time and temperature this recipe comes straight from the Achewood Cookbook, which is totally awesome but you can't buy it anywhere anymore because chris onstad became a terrible person somewhere along the line. But this isn't about that this is about awesome cookies SO
Ingredients
2 sticks unsalted butter
2.25 cups flour
1 package chocolate chips (10-12 ounces depending on if you're using semisweet or dark or what, basically one of the small bags)
1 teaspoon salt
1 teaspoon baking soda
1.5 teaspoons vanilla extract
2 eggs
1.25 cups brown sugar (light or dark, doesn't really matter)
.25 cups white sugar
OKAY so the original recipe for these calls them 12-step cookies but numbering steps is for babies so I'm just kind of going to go through what you do till I hit the end
Take a good-sized mixing bowl and put all the sugar into it, then melt the butter in the microwave and mix it in with the sugar until everything looks pretty smooth. Next crack the eggs into a bowl and beat them a little using a fork, and add them and the vanilla extract to the sugar mixture. Stir everything in the bowl around until it looks pretty well incorporated.
In another bowl, mix the flour salt and baking soda together. Add a third of the flour mixture to the original bowl, and stir till it's smooth again and there's no more flour visible. Then add the next third and stir till smooth again. Then the final third! At this point you should have something that pretty much looks like cookie dough. Add the chocolate chips and try to gently fold them into the dough.
Okay, so now your cookie dough is done. Here is an important step that you shouldn't skip, and actually it's a good idea whenever you're making any kind of cookie. Cover the dough with plastic wrap and leave the bowl in the fridge for 45 minutes to an hour. This will help keep the cookies from melting all over the place in the oven, but don't leave the dough in too long like overnight or it'll firm up a little too much and be hard to work with.
Anyway, while it's in the fridge you'll want to get your oven preheating. 350° F. The original recipe says 400 but my cookies were always burning a bit at that temperature. Once the oven is heated and your dough is chilled, it's time to get some cookie sheets out. Grease them up however you like. You could use the wrappers from the butter, PAM, parchment paper, a silpat. Whatever, really. You'll want to shape the dough into balls that are roughly the size of golf balls, or maybe a little smaller. I always fit 12 to a sheet but I have this idea that maybe my cookie sheets are like special gargantuan ones so if that doesn't look like it's gonna work maybe go for 8. Depending on the size of your balls you should be able to get anywhere from 36 to 48 cookies out of this recipe.
So once you have a sheet ready, put it in the oven for five minutes. After five minutes, turn the sheet around and leave it in for another five. If you do two sheets at a time you'll also want to switch them between racks when you rotate them. I actually just did one sheet at a time for this batch and they came out looking the best of any I think I've ever made, so if you aren't in a hurry maybe just settle for one at a time.
After they've been in for a total of ten minutes, take them out! Let them sit for a minute or two, then use an offset spatula to transfer them to cooling racks. If you don't have cooling racks use paper towels, but you should really consider finding a thrift store and getting some cooling racks. I did and now my cookies are fully cool in like 20 minutes instead of an hour.
Okay so those are the achewood cookies and back when I lived with people everyone always wanted me to make them. Now I send them to people in boxes sometimes!
TIPS N TRIX
sometimes I like to add a teaspoon of cinnamon to the flour mixture! it really pairs well with darker chocolate chips and adds some nice warmth. it's pretty awesome in winter and there's actually cinnamon in the ones in the picture I just didn't mention it cause it's not really a core part of the recipe
BONUS IMPORTANT MESSAGE READ THIS
the achewood cookbook is super rad and funny and full of neat recipes and it's really terrible that onstad took people's money for a second one but never printed it and if anybody wants the first one send me a note or something and I can hook you up
Please fave and comment on the original submission here: http://www.furaffinity.net/view/7249361
Allergy warning – recipe contains dairy & egg products
Cookies, cookies and more cookies, these tasty treats are from the kitchens of
mrbadexample******************************Boy it's been a while since I did one of these. Anyway I've been making these cookies for years and everyone loves them. Aside from a couple of tweaks I've made regarding cooking time and temperature this recipe comes straight from the Achewood Cookbook, which is totally awesome but you can't buy it anywhere anymore because chris onstad became a terrible person somewhere along the line. But this isn't about that this is about awesome cookies SO
Ingredients
2 sticks unsalted butter
2.25 cups flour
1 package chocolate chips (10-12 ounces depending on if you're using semisweet or dark or what, basically one of the small bags)
1 teaspoon salt
1 teaspoon baking soda
1.5 teaspoons vanilla extract
2 eggs
1.25 cups brown sugar (light or dark, doesn't really matter)
.25 cups white sugar
OKAY so the original recipe for these calls them 12-step cookies but numbering steps is for babies so I'm just kind of going to go through what you do till I hit the end
Take a good-sized mixing bowl and put all the sugar into it, then melt the butter in the microwave and mix it in with the sugar until everything looks pretty smooth. Next crack the eggs into a bowl and beat them a little using a fork, and add them and the vanilla extract to the sugar mixture. Stir everything in the bowl around until it looks pretty well incorporated.
In another bowl, mix the flour salt and baking soda together. Add a third of the flour mixture to the original bowl, and stir till it's smooth again and there's no more flour visible. Then add the next third and stir till smooth again. Then the final third! At this point you should have something that pretty much looks like cookie dough. Add the chocolate chips and try to gently fold them into the dough.
Okay, so now your cookie dough is done. Here is an important step that you shouldn't skip, and actually it's a good idea whenever you're making any kind of cookie. Cover the dough with plastic wrap and leave the bowl in the fridge for 45 minutes to an hour. This will help keep the cookies from melting all over the place in the oven, but don't leave the dough in too long like overnight or it'll firm up a little too much and be hard to work with.
Anyway, while it's in the fridge you'll want to get your oven preheating. 350° F. The original recipe says 400 but my cookies were always burning a bit at that temperature. Once the oven is heated and your dough is chilled, it's time to get some cookie sheets out. Grease them up however you like. You could use the wrappers from the butter, PAM, parchment paper, a silpat. Whatever, really. You'll want to shape the dough into balls that are roughly the size of golf balls, or maybe a little smaller. I always fit 12 to a sheet but I have this idea that maybe my cookie sheets are like special gargantuan ones so if that doesn't look like it's gonna work maybe go for 8. Depending on the size of your balls you should be able to get anywhere from 36 to 48 cookies out of this recipe.
So once you have a sheet ready, put it in the oven for five minutes. After five minutes, turn the sheet around and leave it in for another five. If you do two sheets at a time you'll also want to switch them between racks when you rotate them. I actually just did one sheet at a time for this batch and they came out looking the best of any I think I've ever made, so if you aren't in a hurry maybe just settle for one at a time.
After they've been in for a total of ten minutes, take them out! Let them sit for a minute or two, then use an offset spatula to transfer them to cooling racks. If you don't have cooling racks use paper towels, but you should really consider finding a thrift store and getting some cooling racks. I did and now my cookies are fully cool in like 20 minutes instead of an hour.
Okay so those are the achewood cookies and back when I lived with people everyone always wanted me to make them. Now I send them to people in boxes sometimes!
TIPS N TRIX
sometimes I like to add a teaspoon of cinnamon to the flour mixture! it really pairs well with darker chocolate chips and adds some nice warmth. it's pretty awesome in winter and there's actually cinnamon in the ones in the picture I just didn't mention it cause it's not really a core part of the recipe
BONUS IMPORTANT MESSAGE READ THIS
the achewood cookbook is super rad and funny and full of neat recipes and it's really terrible that onstad took people's money for a second one but never printed it and if anybody wants the first one send me a note or something and I can hook you up
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/7249361
Allergy warning – recipe contains dairy & egg products
Category Photography / Tutorials
Species Unspecified / Any
Size 1200 x 900px
File Size 921.9 kB
Comments