Saturday, February 18, 2012

BEST CHOCOLATE CHIP COOKIES EVER...or second best ;)


On Thursday night I attended a Chocolate Chip Cookie Bake-off with the wonderful ladies in my ward.

I decided to make a recipe that my friend, Amber, had made a few years ago that I fell in love with. I think it came from MS. It's buttery and chewy with a bit of crispness when you bite into it. It's a bit of heaven in your mouth ;)

Here are some of the judges. Everyone had such a good time. Chatting and chewing.

Even down to the tinniest judge. I had some stiff competition and actually voted for the warmest gooiest chocolatiest cookie that Amber made. MMMMMM (I need that recipe). This recipe came in second...beaten out by Nicole's "Our Best Bites High Altitude Cookie". ENJOY!

So here's the recipe I use: not as it's written because I had to change it up a bit

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed light-brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups oats
  • 1 cup dried cherries ( I use cherry flavored cranberries or just cranberries)
  • 4 1/2 ounces bittersweet chocolate, coarsely chopped (I use 5.5 ounces of chocolate chunks or chips)
  • 1/2 cup toffee pieces

Directions

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
  3. Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
  4. Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart. I use an ice cream scoop that is not totally full for some nice, BIG cookies.
  5. Bake cookies until golden brown, 14 to 16 minutes.

2 comments:

Annette said...

aww how fun...so wish i was your neighbor...

Erica B. said...

I love the pictures you took of everything.