The BEST chocolate chip cookie recipe MANY have ever had!

A Soft and Chewy Piece of Heaven!

I was gifted with a baker’s dozen of chocolate chip cookies for no reason from a delightful woman I know about four months ago and from the moment I took the first bite, I was struck with amazement that these cookies were homemade, and that they had NOT come out of a plastic sleeve from the grocery store’s refrigerated foods section! I have cursed this woman since that day because I can’t stop making them! They get RAVE reviews from everyone and as such, should be shared and enjoyed by others too! Sooooo…I’m giving you the recipe! The trick, I’ve found…is to bake them to the point at which they almost still look underbaked and gooey in the middle, then take them out and immediately remove them from the pan to a cooling rack. Oh! They are soooo good! The funny thing about this recipe is that it is basically the recipe that was on the bag of chips that I had at home, but it does have some tweaks…those tweaks, I’m CONVINCED…make all the difference!

DIVINE CHOCOLATE CHIP COOKIES

Preheat Oven to 350 degrees.  (You may have to adjust the temperature of your oven, depending on how it heats.)

Mix together in a medium  bowl:
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt

Cream together in a large bowl:
1 stick unsalted butter
1/2 cup butter flavored crisco
3/4 cup light brown sugar
3/4 cup sugar
2 tsp. vanilla extract

Add to creamy mixture:
2 large eggs

Slowly add flour mixture to creamy mixture.  After it is blended well, add a little bit of milk (maybe 2 teaspoons, but that’s it).  Add 1 bag of mini semi-sweet chocolate chips.  Scoop dough onto cookie sheet by mounded teasponfulls and bake.  Don’t judge doneness by time…judge by color.  Take cookies out when they are LIGHT tan around the edges and they appear to be slightly underdone in the center. 

I hope you enjoy these as much as I have!  Remember that all ovens are different so you may need to adjust yours.  The lady who gave me the recipe was baking hers at 375 in a gas oven and when I tried the recipe in my electric oven at the same temperature, they burned.  I eventually decided that 350 worked for me and I watch these cookies closely after 6 minutes to ensure that I catch them at the right doneness.  Please let me know if you make these!  I’d love to hear your feedback!  Also, I’ve made these with many different kinds of chips…they’re always delicious, but the mini chips just seem PERFECT! 

Give me these with an ice-cold glass of Milk and I’m in HEAVEN!

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Mom’s Crusty White Bread…mmmm!

I’m about to make some bread and I’m using the recipe that my mom used to make.  It has been a little while since I’ve made bread, but I can’t wait for the smell of fresh homemade baked bread to fill my kitchen!  Here’s the recipe if you want to try it:

Crusty White Bread

2 packages active dry yeast
2 cups warm water
2 tablespoons sugar (I’ll be using splenda)
1 tablespoon salt
1/4 cup oil
6-6 1/2 cups flour

Preheat your oven to 200 degrees.

Dissolve yeast in warm water.  Stir in sugar, salt, oil and 3 cups of the flour and beat until smooth.  Mix in enough of the remaining flour to make the dough easy to handle.

Turn dough onto a lightly floured surface and knead until smooth and elastic (about 8-10 minutes).

Turn oven off.  Place dough in a greased metal or glass bowl, brush top with oil, cover and place in warm oven. (Make sure oven is OFF) Let rise in warm oven until bread doubles in size. (about 45 minutes – dough is ready if you gently press your finger into it and an impression remains)

Punch down dough and divide in half.  Roll each half into a rectangle 18×9 inches.  Roll up each rectangle, beginning with the short side and when roll is complete, press each side to seal and fold ends under loaf.

Place seam side down in a greased loaf pan (9x5x3 inches).

Brush loaves with oil and let rise again until double. (about one hour)

Heat oven to 400 degrees.  Bake 35 minutes or until loaves are golden and sound hollow when tapped.