Friday, August 25, 2006
Recipe Friday: Crispy Choc Chip Cookies
We are going to pick up my daddy today at the rehab hospital and take him home. Barnaby is going to do some man-stuff for them, like installing some rails and a new hand-held showerhead in their shower. Some people from my parents’ church are bringing them dinner tonight. He’s really doing a lot better and I’m glad. I hate the worrying.
I’ll probably write more later. For now, here’s a recipe. I’ve been lax about the recipes and product reviews.
I made these cookies this morning. They are really good. I’ll probably use this recipe from now on. Rumor is that they don’t hold up well and aren’t very good by day three. I’m not sure cookies have ever lasted that long at my house anyway. I also like this recipe because it doesn’t make too many. Recipe from: http://www.cookiemadness.net/
Thin & Crispy-Edged
Chocolate Chip Cookies
1 cup all-purpose flour
¼ tsp salt
1 stick salted butter, melted
6 tbsp white sugar
6 tbsp brown sugar
1 tbsp water
¾ tsp vanilla
½ tsp baking soda
1 tsp lemon juice
1 cup semi-sweet chocolate chips
¼ cup rough-chopped pecans
(That’s right, no egg)
Preheat over to 375 degrees. Line two baking sheets with parchment paper.
Thoroughly stir together the flour and salt; set aside. Place butter in a microwave-safe mixing bowl and heat on high until melted. Stir both sugars into hot butter and let mixture sit for about 5 minutes so that sugar can dissolve a bit. Stir in water and vanilla.
Sprinkle baking soda over sugar mixture, but do not mix. Sprinkle lemon juice over baking soda and watch it fizz. Stir the fizzies into the batter to make a light, bubbly batter. Add flour/salt mixture and stir until incorporated. Stir in chips and pecans.
Drop by rounded tbsps onto lined baking sheets. Bake for 8-10 minutes. Mine took 10. The edges should be brown, the middles should be a bit paler. Let cool for about 2 minutes on cookie sheet and then transfer to a rack to cool.
Makes about 20 cookies.