a few cookies too many...

...or not. I had intended to make 6 dozen of the chocolate chip cookies from the Bride & Groom cookbook my sister had given us. I ended up with 7.5 dozens to share. Yes, to share. I swear. 

See? For sharing. Ready to give away in ziploc bags and containers. 

This recipe by twins Mary and Sara Corpening is easy to make (a sample from the book featuring this recipe is posted here) - and yields really moist, chewy and yummy cookies. 

Thanks to my sister for the gift. You are aiding our weight gain. :)

This is lightyears away from my first attempt at making these chocolate chip cookies a week ago. I had not put enough space in between the cookie balls (when it says leave 2 inches apart, you leave 2 INCHES apart!!) AND placed the cookie sheet at the lowest rack which burned the bottoms a little. BUT they still tasted really good and the texture was just what I've always liked in a cookie, so I said I'd give it another shot. 

When this is what your first peek in the oven looks like, you know you have some damage control to do.

A surgery was needed to separate these.

You live, you learn - dedicated to all you Alanis fans out there. 


This time, it came out like these:

Like a mosh pit in a rock concert. No pushing people!

First dibs. I love you cookies. Too many of you makes my tummy hurt but you're worth it.

It doesn't require you to refrigerate the batter before baking too - which addresses the issues people have with waiting for the batter. I know who you are. I know what you do. You take it out before the recommended fridge time is up. I ain't tellin' though. BUT if you want less flat cookies and to make scooping them into the cookie sheets easier, you can refrigerate the batter for 10 minutes or so. 


Another slight but yummy modification: after seeing how much batter I had (before adding the pecans), I decided to save a third of the batter to make into peanut butter cookies. Add 2 HEAPING tablespoons of chunky peanut butter (Mr. G's choice. I like the smooooth kind.), and you are IN the game. This is gooooood. I imagine you can also add the same amount of Nutella and the cookies will be awesome. 

A small panic attack started when I was running out of cooling rack space. 

All mine. Then I felt guilty and shared it with the guys who installed our vertical blinds. 

Happy baking! Remember, butter and sugar are our friends. Just make sure to exercise. :p


xoxo, 
Janice


OUR FAVORITE CHOCOLATE CHIP COOKIES
Mary and Sara Corpening
Yields about 24 cookies (Janice's note: Might yield more, depending on how big you scoop out the cookies)


1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 egg
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter or margarine at room temperature (Note: If using salted butter or margarine, you can lessen the salt used)
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 cup semisweet chocolate chips or chunks
3/4 cup walnuts (Janice's note: I used a little less and you can use any nuts you like)
1/2 cup sweetened shredded coconut (optional)
2 healing tablespoons Nutella or peanut butter (optional)


Stir together flour, baking soda, and kosher salt in a small bowl. Set aside.
Stir together the egg and vanilla in a small bowl.
In another bowl, beat the butter and sugars together, until just mixed, about 20 seconds. Scrape down the sides of the bowl.
Add the egg mixture to the butter mixture and beat well, about 10 seconds. 
Reduce the speed to low and add the dry ingredients.
Stir in the chocolate chips. Stir in nuts, coconut, peanut butter, or Nutella, if desired. 


Position the rack in the center of the oven and preheat to 375 degrees F. 
Spray baking sheets with vegetable cooking spray or line with parchment paper. 


Drop rounded tablespoonfuls of dough 2 inches apart onto the baking sheets. 
Bake until the cookies are golden brown, 10-12 minutes (they will seem underdone).


Cool in the baking sheets for 2-3 minutes then transfer to wire racks and let cool completely.