Let me begin by saying that I found this recipe years ago on the Hershey's website and I've been using it in some form or another and it always gets pretty rave reviews. They're a lot like a little brownie cause they're crisp on the outside and gooey on the inside...you really can't over cook these, which is awesome.
So, while I was out shopping with Anastasia this past weekend I came across bulk packaged striped chocolate chips. They looked delicious and I was already planning on making chocolate white chip cookies for one Miss Beaverhausen, and she looked at the chips in my hand and was like "Those would be just fine."
Yes your majesty.
(Ask her about the cupcakes I'm making for her on the 19th when she drags me to Forever Plaid...I'm actually kind of warming up to the idea.)
These cookies are on the favorites list in my house simply because they're a handheld brownie without all the cutting and mutilating. The Deputy isn't allowed to cut ANY baked goods in this house because he kills them.
Also this past weekend I was given a wonderful gift...The Field Guide to Cookies. It's a wealth of information and I've been reading it and learning a lot of really interesting things about baking and ingredients. I never really knew why you cream together sugar and butter, other than that's what a recipe tells you to do, so you do it. (The sugar cuts little holes into the butter and aerates it making it light and fluffy! So cool!)
I also learned that you shouldn't scoop and measure your flour. Eek...that's exactly how I do it and I've been hesitant to try the "weighing" method because I refuse to pay for a digital scale. But this book tells you to scoop the flour into the measuring cup with a spoon then level it out gently with the flat side of a knife. Well, that's easy enough...and so I broke down and tried it. It's not a lot more difficult, however, I did sort of make a mess with the flour cause I wasn't paying attention. So, who says you can't teach an old dog new tricks?
A couple of points before you start to make these though...I use brownulated sugar and it didn't seem to incorporate as well as I wanted it to, so my suggestion is to use packed brown sugar.
The cookie dough for these is really heavy and won't make much more than about 18 cookies. Which means, if everyone love them...you'll just have to make more! I've made these with mint chips, regular chips, white chips, and now striped chips...everyone loves these cookies!
Also, the cooking time really is ONLY 7 minutes. The cookies will be shiny on the top and crack as they begin to cool down.
Yes, Your Majesty Cookies
3/4 Cup Unsalted Butter (room temperature)
3/4 Cup White Sugar
1/2 Cup packed Brown Sugar
1 Tsp Vanilla
2 Large Eggs (room temperature)
1 3/4 Cup Flour
1/2 Cup Cocoa
3/4 Tsp Baking Soda
1/2 Tsp Baking Powder
1/4 Tsp Salt
Chips of your choosing
Preheat your oven to 375 degrees and prepare your cookie sheets with parchment, silpats, or silicone baking mats.
In a seperate bowl combine all the dry ingredients, whisk together, and set aside.
Cream together the butter and the sugars until light and fluffy. Add the vanilla and the eggs and beat until combined.
Slowly add the dry ingredients to the sugar mixture in the mixing bowl. Beating until just combined. Add the chips...any kind and in any amount you desire!
Using a cookie scoop or a couple of spoons, drop the dough onto the prepared cookie sheets and cook for 7 minutes. The cookies will come out of the oven shiny and puffed up. Let them cook for a few minutes on the cookie sheet and as they cool they'll settle down and crack giving them a nice cookie texture on the top.
These won't last long so make sure you get your fair share!
PS - There aren't a lot of pictures for these because for some reason or another, my camera wasn't doing anythi
So, while I was out shopping with Anastasia this past weekend I came across bulk packaged striped chocolate chips. They looked delicious and I was already planning on making chocolate white chip cookies for one Miss Beaverhausen, and she looked at the chips in my hand and was like "Those would be just fine."
Yes your majesty.
(Ask her about the cupcakes I'm making for her on the 19th when she drags me to Forever Plaid...I'm actually kind of warming up to the idea.)
These cookies are on the favorites list in my house simply because they're a handheld brownie without all the cutting and mutilating. The Deputy isn't allowed to cut ANY baked goods in this house because he kills them.
Also this past weekend I was given a wonderful gift...The Field Guide to Cookies. It's a wealth of information and I've been reading it and learning a lot of really interesting things about baking and ingredients. I never really knew why you cream together sugar and butter, other than that's what a recipe tells you to do, so you do it. (The sugar cuts little holes into the butter and aerates it making it light and fluffy! So cool!)
I also learned that you shouldn't scoop and measure your flour. Eek...that's exactly how I do it and I've been hesitant to try the "weighing" method because I refuse to pay for a digital scale. But this book tells you to scoop the flour into the measuring cup with a spoon then level it out gently with the flat side of a knife. Well, that's easy enough...and so I broke down and tried it. It's not a lot more difficult, however, I did sort of make a mess with the flour cause I wasn't paying attention. So, who says you can't teach an old dog new tricks?
A couple of points before you start to make these though...I use brownulated sugar and it didn't seem to incorporate as well as I wanted it to, so my suggestion is to use packed brown sugar.
The cookie dough for these is really heavy and won't make much more than about 18 cookies. Which means, if everyone love them...you'll just have to make more! I've made these with mint chips, regular chips, white chips, and now striped chips...everyone loves these cookies!
Also, the cooking time really is ONLY 7 minutes. The cookies will be shiny on the top and crack as they begin to cool down.
Yes, Your Majesty Cookies
3/4 Cup Unsalted Butter (room temperature)
3/4 Cup White Sugar
1/2 Cup packed Brown Sugar
1 Tsp Vanilla
2 Large Eggs (room temperature)
1 3/4 Cup Flour
1/2 Cup Cocoa
3/4 Tsp Baking Soda
1/2 Tsp Baking Powder
1/4 Tsp Salt
Chips of your choosing
Preheat your oven to 375 degrees and prepare your cookie sheets with parchment, silpats, or silicone baking mats.
In a seperate bowl combine all the dry ingredients, whisk together, and set aside.
Cream together the butter and the sugars until light and fluffy. Add the vanilla and the eggs and beat until combined.
Slowly add the dry ingredients to the sugar mixture in the mixing bowl. Beating until just combined. Add the chips...any kind and in any amount you desire!
Using a cookie scoop or a couple of spoons, drop the dough onto the prepared cookie sheets and cook for 7 minutes. The cookies will come out of the oven shiny and puffed up. Let them cook for a few minutes on the cookie sheet and as they cool they'll settle down and crack giving them a nice cookie texture on the top.
These won't last long so make sure you get your fair share!
PS - There aren't a lot of pictures for these because for some reason or another, my camera wasn't doing anythi