A nice, easy one to ease into foodblogging.
Found the recipe on allrecipes, but cut down on some of the sugar.
This recipe is supposed to make a dozen, but I decided to make bigger cookies, and had 8 in the end.
Ingredients:
0.5 cups unsalted butter, softened
0.5 cups packed brown sugar
0.25 cups granulated sugar
1 egg
1 tsp vanilla
0.5 tsp baking soda
0.25 tsp salt
1 tsp hot water
1.5 cups flour
1 cup chocolate chips (milk this time, but should be semisweet)
0.5 cups chopped pecans
Method:
Preheat oven to 350F. Use the middle rack.
Cream together butter and sugars.
Dissolve the baking soda and salt in the water and beat it into the batter with the egg and vanilla.
Stir in the flour, chocolate and pecans.
Line cookie sheet with parchment paper.
Form the dough into golfball-sized rounds and space them about 2" apart on the sheet.
Bake for 15-20 minutes, until browned.
Comments/Observations:
There's gotta be a less messy way of creaming butter and sugar. I had bits flying around, and it happens almost everytime I use the electric handmixer.
The original recipe called for an ungreased cookie sheet, but lining it with parchment paper just made stuff easier to clean. You can reuse the paper, so I didn't feel too bad about using something that's disposable. Apparently, silicone baking mats tend to be slippery, so the cookies migrate during baking. Seeing how I don't have those, I can't say whether or not this is true.
I was a bit worried that the cookies would end up like stubby cakes, but they flattened out quite nicely.
The bake time will be shortened if the cookies are smaller, so start watching it at the 10-minute mark.
Verdict:
Yum! Especially with cold milk (or soymilk, in my case). I've been craving fresh cookies for a while now, and these did it, especially since they were soft on the inside.
Next time:
I might cut out even more sugar, since Will's got concerns about his genetic predisposition to diabetes. I wonder if it would work with just brown sugar...
Found the recipe on allrecipes, but cut down on some of the sugar.
This recipe is supposed to make a dozen, but I decided to make bigger cookies, and had 8 in the end.
Ingredients:
0.5 cups unsalted butter, softened
0.5 cups packed brown sugar
0.25 cups granulated sugar
1 egg
1 tsp vanilla
0.5 tsp baking soda
0.25 tsp salt
1 tsp hot water
1.5 cups flour
1 cup chocolate chips (milk this time, but should be semisweet)
0.5 cups chopped pecans
Method:
Preheat oven to 350F. Use the middle rack.
Cream together butter and sugars.
Dissolve the baking soda and salt in the water and beat it into the batter with the egg and vanilla.
Stir in the flour, chocolate and pecans.
Line cookie sheet with parchment paper.
Form the dough into golfball-sized rounds and space them about 2" apart on the sheet.
Bake for 15-20 minutes, until browned.
Comments/Observations:
There's gotta be a less messy way of creaming butter and sugar. I had bits flying around, and it happens almost everytime I use the electric handmixer.
The original recipe called for an ungreased cookie sheet, but lining it with parchment paper just made stuff easier to clean. You can reuse the paper, so I didn't feel too bad about using something that's disposable. Apparently, silicone baking mats tend to be slippery, so the cookies migrate during baking. Seeing how I don't have those, I can't say whether or not this is true.
I was a bit worried that the cookies would end up like stubby cakes, but they flattened out quite nicely.
The bake time will be shortened if the cookies are smaller, so start watching it at the 10-minute mark.
Verdict:
Yum! Especially with cold milk (or soymilk, in my case). I've been craving fresh cookies for a while now, and these did it, especially since they were soft on the inside.
Next time:
I might cut out even more sugar, since Will's got concerns about his genetic predisposition to diabetes. I wonder if it would work with just brown sugar...
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