Thursday, July 11, 2013

Chocolate Chip Cookies: My fav cookie recipe for summer

I live on nibbles in the summer.  Nothing too big, nothing too complicated, nothing  too much.

Watermelon.  Corn on the cob.  Fried chicken.  Food that you can eat with your fingers,  foods you can take places, food you crave when it's 103 degrees outside.

Bake these early in the day.  Then serve them with iced tea or lemonade.

Here is a note on the recipe.  This is a Weight Watchers recipe, with one very small adjustment,  however, like most WW recipes,  it's more of a protocol for chemistry than a recipe that you can adjust with abandon.  Just don't do it.  I switched out a couple of ingredients once (only once) and did not like the texture.   (Cakey.)

The only change I made was to double the amount of vanilla.  You need a really good vanilla.  The one with  Madagascar in the label.

Thin and Crispy Chocolate Chip Cookies

2 1/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt

Measure carefully, sift and whisk together.

1 1/4 cups granulated sugar
3/4 cup brown sugar
1 1/4 cups butter, room temperature

Cream these together until  they are light and fluffy.

2 large or extra large eggs
4 teaspoons good vanilla
1/4 cup water

Add these to the butter and sugar mixture.  After the wet ingredients are incorporated, add the dry ingredients.  Finish up by adding  2 cups (12 ounces or 1 large bag) of good quality chocolate chips.
Find a brand with real chocolate.   Milk chocolate/dark chocolate?  Use your preference.  Don't use the substitute chocolate.  Good, but not as good, in my opinion.

Mound the cookie dough on the cookie sheet.  Make walnut shaped and sized balls, put 12 on a cookie shape. Flatten the balls a little bit, and make sure the cookies retain a circular shape.  Bake at 350 degrees for 4-5 minutes, then switch the cookie sheet, side to side, and bake for another 4 minutes.  The cookies will spread a bit, and yield a smallish cookie.  The cookies will be flat, chewey, with little bumps of chocolate in them.  Let them cool 5 minutes on the cookie sheet before you remove them and let them cool further.   You can bake them for 12-15 minutes if you want a more crispy cookie.