Leftover-Christmas-Chocolate Cookies

Chocolate chip cookies are the best cookies.  As much as you might be feeling some white-chocolate-macadamia protests deep in your little heart, you and I both know that chocolate chip cookies are the Rocky of cookies.  They put in the work, grind it out, and come out on top.  They’re not the locally-raised salted double caramel cookés your cool coffeeshop sells for $3.99 apiece – they’re the cookies your grandma made on Sunday afternoons, the ones your best friend’s mom would hide at the back of the breadbox (Nancy, I see you.)  Chocolate chip cookies are the white t-shirt and jeans of cookies – they’re good, they’re classic, and they don’t mess around.

This particular recipe for chocolate chip cookies is 100.  I broke it out this past weekend on a whim – I had some chocolate kicking around from Christmas, so I made these somewhat unique chocolate chip cookies with a mix of dark chocolate toblerone and mint chocolate chips.  Kind of a weird combo in theory, but it turned out aces.  Feel free to make them with whatever you have kicking around – a couple of chopped up caramilks would be good, as would just plain ol’ chocolate chips.

Ingredients:

  1. Aim for a cup or so of chocolate once it’s chopped up.  To be honest, I didn’t measure – but use as much chocolate as you can incorporate into the dough… and thank me later.
  2. 2 and 1/4 cups all purpose flour
  3. 3/4 cup white sugar
  4. 3/4 cup brown sugar – I used the extra dark muscado stuff because I like the flavour, but you can use just golden sugar (or more white sugar… do what you gotta do, they’ll turn out fine).
  5. 1 cup of butter, softened
  6. 1 tsp vanilla
  7. 1 egg
  8. 1 tsp baking soda
  9. 1/2 tsp salt

Directions:

  1. Pre-heat your oven to 375.
  2. Mix the sugars, butter, vanilla, and the egg.
  3. Add in the flour, salt, and baking soda
  4. Mix all that ish up – work those biceps
  5. Add in the chocolate – as my theory above, you should add as much chocolate as you can incorporate into the dough.  I mixed as much as I could in, and then stuck the leftovers onto the tops of the doughballs
  6. Make golf ball (or slightly smaller) balls and space them out on an ungreased pan
  7. Bake for 8 – 10 minutes

You’ll have to leave them to sit on the pan for a few minutes to cool off before they’re firm enough to even scoop onto a cooling rack – but once they’ve cooled a bit, these are the chewiest, best cookies around.  I suspect these could be varied in endless ways, so you could switch in raisins and cinnamon, coconut, white chocolate and craisins, walnuts… whatever floats your boat.

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