I think I told you guys Dave
begged for requested some plain ol’ chocolate chip cookies. I usually experiment with semi-healthy versions of cookies, so apparently he was tired of all of the almond flour, nuts and oats. I tried once to do a basic M+M cookie and ended up with my Strawberry Jello M+M Cookies. Oops. What can I say…I like getting creative.
Honestly, it’s hard for me to make plain cookies. Which is funny because I used to make them all the time as a kid with my mom. She would make her Susie’s Famous Chocolate Chip Cookies and take them to work all the time. I even remember her having a baking competition with a coworker. I’m pretty sure Mama Sue is the reason I am obsessed with cookies.
I think I stopped making my mom’s chocolate chip cookies due to an incident in high school. My mom makes her cookies with Crisco. The Crisco gives it a certain color and texture; they always turn out very light in color (unless of course you burn them) chewy yet crisp. Well, I brought my mom’s famous chocolate chip cookies to school and was telling a friend that my mom used Crisco in them and she belted out “She uses LARD in COOKIES!!”
My face turned beat red as I tried to laugh along with everyone else, not knowing that Crisco isn’t even the same thing as lard. Lard = animal fat. Crisco = vegetable product.
Anyhow, that event embarrassed me so much I don’t think I touched the stuff for years. Gotta love high school, right?
Not to discredit my mom, but I did not use Crisco in these heavenly chocolate chip cookies. I do use it in my snickerdoodles (including my Whole Wheat Lemon Doodles), so fear not. My childhood incident has not completely scarred me for life.
I wanted to make my very own famous chocolate chip cookies. Plus, I like the taste of butter.
These classic chocolate chip cookies are soft, buttery, and just sugary enough with semi-sweet chocolate chips studded throughout. You will probably have to stop yourself from gobbling down the whole plate.
I took them to a shindig a couple of weeks ago (trying to make some new friends here in the twin cities) and I saw more than one person go back for seconds. Like walk-across-a-crowded-room-pushing-through-people-who-were-in-the-middle-of-conversations going for seconds.
Oh yes. They are that good.
- 1 cup (2 sticks) room temperature butter (I used organic)
- 1 cup sugar
- 1/4 cup brown sugar, packed
- 2 tsp vanilla extract
- 2 eggs (I used Egglands best)
- 2 cups all purpose flour (I used unbleached)
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup semi-sweet chocolate chips
- 1/4 cup semi-sweet mini chocolate chips
- Beat together butter and sugar. Add vanilla and eggs. Beat until fluffy.
- In a separate bowl, sift together (or stir with a fork or whisk) dry ingredients.
- Add dry ingredients slowly in thirds to the batter, mixing until just wet each time.
- Stir in chocolate chips.
- Stick the dough in the fridge for at least an hour.
- Roll into 1 inch balls.
- Bake for 8-10 minutes at 350 degrees F.
These classic cookies can now serve as a good base for other cookie creations. I even made some almond cookies with a few alterations (but I lost the photos…sigh).
So what are you waiting for? Whip up a batch of these for yourself, a friend or your coworkers!
What’s one food that reminds you of your childhood?
What is your favorite cookie?
Linking up to:
Tasty Tuesdays with Anyonita Nibbles
Treat Yourself Tuesday with Becky at Olives n Wine
Share Your Stuff Tuesdays with Erin at Table for Seven
PS I’m all about Pinterest this year, so I would LOVE IT if you could pin one (or two!) of these images. Just hover over the image to reveal the “pin it” button or use the handy dandy buttons at the bottom and top of each post to display the whole list of pins.
Also follow me so I can check out YOUR Pinterest account!
RULES FOR USING CONTENT
All photos and content are property of Diary of a Semi-Health Nut unless otherwise stated. Rules for sharing content: 1. Always link back to the source of any recipe, photo or idea you use. 2. Never copy full recipes. Thank you so much for helping me spread the semi-healthy word!
Nutrition Info for Recipes
Nutrition info is ALWAYS a guestimate, so use with caution. Long version here.