Wednesday, April 8, 2015
Recipe: Not Too Sweet Chocolate Chip Cookies
Not long ago, my husband and I debated whether or not there is a point to eating a cookie unless it has chocolate chips in it. My husband, lover of the snickerdoodle, vehemently argued in favor of the chocolate-chip-less cookie. I, however, took the opposing side.
Truth be told, I like other cookies just fine. (And I have a mean peanut butter cookie recipe that always gets fawned over whenever I make them. Note to self: share the peanut butter cookie recipe on here soon.) But chocolate chip cookies are my favorite. Therefore, my chocolate chip to non-chocolate chip cookie making ratio is about ten to one.
Having said that, this particular chocolate chip cookie recipe was a total accident. Being in the mood for something new, I looked up a chocolate chip cookie recipe I hadn't tried before (this one) but discovered that I was missing a few ingredients. So I improvised. The result was that the cookies looked delicious, and tasted delicious, but they were not as sweet as I had expected. This was great news to the non-sugar-addicts in my house, and these cookies disappeared very quickly.
A surprising bonus is that these cookies are just pretty. They're lightly brown, perfectly round, and hold their shape so well. If you need to bring a plate of cookies to a party, I'd recommend these, since they just look so dang appealing. There is something delicious about the pretty and subtly sweet cookie. I will definitely be making these again.
Not-too-sweet Chocolate Chip Cookies
makes 36 small cookies
1 c. butter
1 c. brown sugar
1/2 c. sugar
2 large eggs
4 tsp. vanilla extract
3 3/4 c. flour
2 tsp. baking soda
1 tsp. salt
3/4 c. semi-sweet chocolate chips
1. Mix butter and sugars until well blended and fluffy.
2. Add eggs and vanilla and mix well.
3. Add dry ingredients and mix until well combined.
4. Add chocolate chips until evenly distributed.
5. Roll dough into small balls on a cookie sheet.
6. Bake at 350 degrees for 10 minutes.
**What do you think about this new idea of featuring the occasional recipe here on the BDrag? Should I continue? Or should I stick to books?**