Chocolate Chip Cookies

I was feeling dejected last Monday for some unknown reasons. After a few attempts of cheering me up with no success, OCT said " Do you want to bake something?"

I was brightened up instantly at the thought of baking. I wanted to bake something that would make me very happy. This meant some sugar high goodies. Maybe some chocolate chip cookies. An old tried and tested recipe perhaps? Or maybe I should give the one at Epicurious.com a try. I decided to try the new recipe eventually.

The method that it used was a bit unconventional. The butter was first melted in the microwave and beated with brown and white sugar until light and fluffy, followed by the addition of other usual ingredients. I substituted 1/2 cup of whole wheat flour with all purpose flour to give the cookies a mild nutty flavor. It wasn't a distinct flavor, but it helped to add some complexity in the otherwise simple chocolate chip cookies. I still prefer my cookies with nuts, so maybe next time I will add some pistachio and see how it goes.

I baked 6 cookies and one huge one with mini kissables.And freeze the rest of the dough for later use. They were good! And a time saver! Mainly because you don't have to wait for the butter to come to room temperature (which will take at least half an hour)and the baking time was only 13 mins!

The cookies are crunchy on the edge and chewy in the middle. I pronoun this to be my favorite chocolate chip cookies, for the time being!......until someone tempts me with another recipe.

( I made one 8-inch cookies with Hershey kissables using the scrape from the dough)

Chocolate Chip Cookies
(adapted from Epicurious.com)

3 cups all-purpose flour (I subbed 1/2 cup with whole wheat flour)
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 oz) (i think this is too much, i used only 10oz)


Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.