Chocolate is my biggest downfall. Well, chocolate and peanut butter. And tortilla chips. And ice cream of course. Oh dear, you can’t forget CUPCAKES!
…Okay, fine, chocolate is one of my biggest downfalls.
Joff left a box of those seashell chocolates in my Lloydminster house a week ago and they have slowly but steadily been dwindling in numbers. I snatch one before I go back to clinic in the afternoon as a “boost”. I sneak one before dinner to “tide me over”. I’ll have one at night to “appease my sweet tooth”. You get the idea. So I decided I had to get rid of them.
And cookies are a perfect way to get rid of them 🙂 This is a simple, one-pot recipe, which is GREAT. The fewer the dishes the better! Instead of chocolate chips, I used a cup of the seashell chocolates, chopped up, and topped it up with about 1/3 cup of chocolate chips. This might be my go-to cookie recipe in the future, so yummy and easy!
Chocolate Chip Cookies (adapted from twopeasandtheirpod.com)
1/2 C unsalted butter
1/2 C firmly packed light brown sugar
1/3 cup granulated sugar
1 C all-purpose flour
1/2 C whole wheat flour
1 teaspoon baking powder
¼ teaspoon salt
1 large egg
2 teaspoon pure vanilla extract
1 cup your choice of chocolate
1 – Heat the oven to 350 degrees (180 C). Line 2 cookie sheets with parchment (I lined one baking sheet, but didn’t line the others)
2 – Put the butter in a medium saucepan and set over medium heat, stirring occasionally, until the butter is melted. Slide the pan from the heat and add the brown sugar and granulated sugar. Whisk until no lumps remain. Set aside to let cool, about 5 minutes.
3 – In a medium bowl, combine the flour, baking powder, and salt. Whisk until well blended. Once the butter mixture has cooled, add the egg and vanilla and whisk until blended. Pour in the flour mixture and stir with a rubber spatula until blended. Stir in the chocolate chips.
4 – Using a tablespoon, drop dough onto the prepared cookie sheets, arranging them about 1 1/2 inches (4cm) apart.
5 – Bake 1 sheet at a time (make sure to use a cooled sheet for the second batch until the cookies are light golden around the edges and puffed, about 11-12 minutes. If these cookies are over baked, the won’t come out chewy. Transfer the cookie sheet to a rack to cool for about 10 minutes. Using a spatula, lift the cookies from the sheet onto a rack and let cool completely.
Makes 26 cookies.