Sunday, November 17, 2013
Sugary Chocolate Chip Cookies
I'm baaaaaaack! In case you didn't notice, I took a break. A long break. My last post was in May. And it's November. What's up with that?
For starters. After a looooooong winter, South Dakota thawed out. Less time indoors meant less time on the computer, reading blogs, and creating blog posts. But don't worry. I still cooked for my family, and they have been well-fed the past six months.
Second on the list: I decided to participate in my local library's adult summer reading challenge. I read 20 (yes, twenty!) novels between June 1 and August 31. More time with my nose in a book meant less time on the computer, reading blogs, and creating blog posts. Before this summer, I can't remember the last time I read a book. Blogs, online articles, and magazines are usually my go-tos.
Finally. In August, I welcomed the opportunity to become a working-full-time-outside-the-home mom again. I love what I do (I develop educational resources for two entomologists. I know more about insects than I ever thought I would!); my supervisors are great people; the boys love daycare; and the family has adjusted to a new schedule. Less downtime during the day (i.e. nap time for the boys) meant less time on the computer, reading blogs...you get the idea. I’ve figured out how to balance my and my family’s schedules (for now), so I’m back to blogging. Yay!
But enough about me. I want to talk about these Sugary Chocolate Chip Cookies.
For the record, I think it’s a-ok to start baking for the holidays. It’s a wonderful way to spread some cheer, especially if you share your treats with others. That is, if you’re the sharing type of person. I usually am.
These chocolate chip cookies are extra-special: before they are baked the dough is formed into a ball and then rolled in sugar. Sparkling, pretty sugar. I mean look at how sparkling and pretty these cookies are.
Not only are these cookies pretty, but they are what chocolate chip cookies should be. They are soft and buttery—to the point of nearly melting in your mouth—and they are jam-packed with chocolate chips. What’s a chocolate chip cookie without chocolate chips? The sugary coating adds a slight crunch (I’m talking slightest of the slight) that’s unexpected but adds to the overall texture of the cookies.
I love how simple these cookies are to make, and they do not take much longer to prepare than regular CCCs. Garrison, my oldest helped me used a cookie scoop to form the balls, and he had the best time shaping them and rolling them in the sugar. The process is basically a 4-year-old’s dream.
And these cookies are basically my dream, too. Make them, and share them. Or not. It’s totally up to you!
Sugary Chocolate Chip Cookies
1 cup unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/2 tsp. vanilla extract
1 large egg, room temperature
2 cups all-purpose flour, sifted
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. sea salt
12 oz. package semi-sweet chocolate chips
Small bowl of granulated sugar for dipping/rolling
Preheat oven to 350F degrees. In a mixing bowl with a paddle attachment, combine butter, brown sugar, granulated sugar, and vanilla. Beat at medium speed until well-blended. Beat eg into creamed mixture. In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Pour into creamed mixture, and let it beat just until blended. Stir in chocolate chips with a spatula. Using a small cookie scoop, scoop dough. Form balls with the dough by rolling with the hands; dip and roll the balls into the small bowl of granulated sugar. Place dough balls on parchment-paper-lined cookie sheets 3 inches apart. Lightly press each ball with the palm of the hand; do not flatten the dough balls. Bake one cookie sheet at a time 8-10 minutes. Let cookies sit on cookie sheet 2-3 minutes after baking. Place cookies on cooling racks. They will be soft. Makes approximately 2-1/2 dozen cookies.
Ashley’s Recipe Box