Posted by gabber1981 on Nov - 16 - 2013 under Baking, Chocolate, Cookie, Dessert, Featured, Sweet
Ingredients
  • 1 pound (4 sticks) butter, softened
  • 2 eggs
  • 2 tablespoons vanilla extract
  • 1/3 cup water
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed brown sugar
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 5 cups all-purpose flour
  • 1 1/2 twelve ounce packages semisweet chocolate chips
Cuisine: Cooking time: 8 - 10 mins Serving: 8 - 12(4 dozen cookies) people

This lovely recipe is brought to you by the power of coffee.  It’s what I needed to get the “umph” to make these for my husband.  They’re his favorite.  I had promised I would make them for his birthday, but we got busy, and then I nearly chopped off my finger one night trying to make dinner.  I literally was the Crying Chef.   Okay, that may be an understatement.  I was completely beside myself and nearly hyperventilated.  My blood pressure went through the roof.  My finger is nearly better now, so I decided really late is better than never.  To date, this is the best they’ve ever turned out.  It took me a while because I’m slow, but I think I managed to keep all my tears in my eyeballs this go around.

I really like these cookies; they taste absolutely wonderful.  And they’ll beat anything you’ll find on the cookie aisle at the grocery store by a galactic mile.  I’ve been using this recipe since sometime in college, so circa 2003 or so.  The first time I made them, the cookies turned out okay, but the process of actually making them was a disaster.  I didn’t have a big enough bowl and cookie dough ended up everywhere and on everything.  There was no easy way to mix all the ingredients together.  I’ve got a picture of me holding that big ball of cookie disaster somewhere.  I’ll have to see if I can find it.

Then there was the time I tried to make a cookie cake out of it.  Me and my infinite wisdom, ha ha, thought it would be wise to put a giant blob on a cookie sheet and that it would magically turn into a big ‘ole cookie, the kind you see in the cookie shops windows at the mall or the bakery at the grocery store.  In a way it did, but all over my mother’s oven.  It was a nightmare cleaning it up.

In China, once we had a decent oven, I decided to make them again.  It probably wasn’t the best of ideas.  My kitchen was tiny and I had no place to set them while they cooled, but that wasn’t my biggest problem.  The recipe says to bake them for 8 minutes, and I did, but they didn’t seem done, so I kept them in longer.  Cookies in general don’t look done, even when they are, something I wish I had known or realized at the time.  I ended up burning most of them.  I cried.

The last time I made them, I was still in China.  I decided to again attempt to make a cookie cake for my husband’s birthday.  I did a little more research, got a deep dish pizza pan, scaled my recipe down, I think, and plopped it into the pan.  I did everything right, except for one thing.  I put too many chocolate chips in.  It was like, “Would you like some dough with that chocolate?”  Had I used some common sense, the cookie cake would have been great.  I mean, it still tasted good, but all my teeth fell out and most of it had to be thrown away because no two human beings can eat that much sugar without dying.

So, ten years later, I think I’ve finally figured this darn recipe out.  It’s about time.

The only thing I should have done differently was add just a few more chocolate chips.  The recipe calls for 1 1/2 twelve ounce packages of semisweet chocolate chips.  I used bittersweet dark chocolate instead, and the packages were ten ounces.  I didn’t notice until it was too late.  Other than that, and it really wasn’t that big of a deal, the cookies turned out great.  This “chef” was happy and there were no tears, at least not on this day!

I hope that you enjoy the cookies and my your tears be few!

Instructions

 

1.  Preheat your oven to 375  F.

2.  Soften your butter.  I always forget that I need to do this, so my butter always gets nuked for about 30 seconds.  If you have time, let it sit out for a while.

photo 2

3.  Place softened butter, eggs, molasses, vanilla, and water in medium size bowl.

Butter Mixture

4.   Cream the ingredients until it resembles the glob below.  Or cream it all in food processor, like I did, or use a mixer.  It will save you time and frustration, I promise.

Creamed Butter Mixture

5.  In a very large bowl, the bigger the better, place the sugars, baking powder, baking soda, salt, and flour.

Flour Mixture

6.  Sift all the ingredients.  I don’t own a fancy sifter, so I used a whisk.  It seemed to work well.

Sifted Flout Mixture

7.  Place your butter mixture in the very large bowl with the flour mixture.  Add the chocolate chips.

Everything Together

8.  Mix all the ingredients together until smooth and the chocolate chips are evenly distributed.

Everything Mixed

9.  Roll into 1-inch balls and place them 1 inch apart on an ungreased cookie sheet.

Cookie Balls

10.  Bake cookies for 8 – 10 minutes.  Every oven is different.  Use your first batch as a test.  I baked mine for 10 minutes, and they turned out fine.  Remember, the cookies will appear very soft and undercooked, but they will “harden” as they cool.  Don’t make the mistake of trying to cook them until they appear “done”.  It will eventually happen, but then your cookies will be ruined.

Cooked

11.  Let the cookies cool and place them on a plate or in cookie jar or whatever it is that floats your cookie boat.  Pretty, aren’t they?

Soft Batch Chocolate Chip Cookies

Notes

This recipe yields approximately 4 dozen cookies.

Meal: Food type:

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