Tuesday, May 10, 2011

Esther's Chocolate Chip Cookies

Chocolate Chip cookies ready for eating
It took me a long time but I finally make chocolate chip cookies that I like...chewy instead of cake-y.  I ran out of semi-sweet chocolate chips but I did have Hershey's Special Dark Pieces and white chocolate chips.
Picture source

1 3/4 cups unbleached or all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 cup butter, room temperature
1/2 cup vegetable oil
1 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1 tsp. vanilla extract, good quality
12 ounces semi-sweet chocolate chips OR combination of Hershey's Special Dark Pieces and white chocolate chips (8 ounces of each)
1/2 cup to 1 cup chopped walnuts

Preheat oven 350 degrees.

Place parchment paper on cookie sheets and spray with cooking spray such as PAM.

In a bowl combine the flour, baking soda, salt. In another bowl beat the butter, oil, egg, sugars, and vanilla extract. Pour into the flour mixture and blend thoroughly.

Place approximately 1 tablespoon size balls of dough onto the cookie sheet. Make sure to space them so that they will not run into each other when baking. Bake approximately 13 to 15 minutes. The cookies should be browned nicely. Cool on racks.

Enjoy with a nice cold glass of milk or if you are like me, with a nice cold glass of water.

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