Wednesday, May 27, 2009

Chocolate Chip and Butterscotch Cookies...

I just finished making some rockin' cookies and had to share the recipe! I was trolling some fave blogs early this morning and came across yet another great blog to add to my bookmarks...Twice Remembered...don't visit it unless you have a few minutes or hours because it WILL suck you in! Her style is positively engaging and inspiring.

She had a recipe on her site for Best Ever Chocolate Chip cookies and since I am not one to pass up trying a 'best ever' anything let alone cookie, I just had to make these! The Little Prince and I mixed up the batter and decided we would stray a bit from the Chocolate Chip only part and instead we added 1 cup of chocolate chips and 1 cup of butterscotch morsels for variety ;-)

The recipe claims to make a cookie that will stay gooey moist and chewy even after they have cooled and since that is my fave kind of cookie I was glad to try out the here they are and guess what? They are WONDERFUL!!!! Definitely a recipe that will go in my recipe binder. Just see how good they look and they smell even better:

Best Chocolate Chip Cookies
* 1 cup butter, softened (I used butter flavor Crisco sticks)
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons hot water
* 1/2 teaspoon salt
* 2 cups semisweet chocolate chips (I used 1 c semisweet chocolate chips and 1 c butterscotch morsels)
* 1 cup chopped walnuts (optional) (I left these out)

1. Preheat oven to 350 degrees F
2. Cream together the butter, white sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Dissolve baking soda in hot water. Add to batter along with salt.
Stir in flour, chocolate chips, and nuts.
Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

I did what she suggested and used two level tablespoons worth of batter and rolled them up in a ball and baked 9 per large cookie sheet. I use Silpat or parchment paper to line my baking sheets for perfect nonstick cookies. I baked my cookies for 12 minutes and they were perfect. She suggested trying a test cookie for 10 minutes first and let cool, and see if you might like it even better. After removing them from the oven, I too let my cookies stand for just a few minutes until they were firm enough to transfer to a wire cooling rack.

They are delish and if you don't take my word for it, just look at the little Prince enjoying his cookie!

1 comment:

Heather said...

those sound scrumptious!