When it comes to recipes, I never stick to a formula.
True, there is a chemistry to the process. But it’s the experimentation that’ll lead you to culinary greatness.
After the holidays, there always seems to be load of candy at my house. I don’t know how any sugar survives within my proximity. (Trust me, I have the cavities to prove it.)
This year, however, I had a large supply of boxed chocolates. So I figure I’d play with my food and see if I could transform one of my favorite recipes…into something greater.
A good chocolate chip cookie recipe should be the staple for any kitchen. Kids love the treats. Plus, they’re the greatest comfort snack after a hard day’s work. Or in my case, a nice breakfast alternative to start off the day!
This particular recipe is a true knockout at work. (Well, people in television aren’t particular when it comes to free food. We’re like your typical teenagers. With salaries.)
By substituting the chocolate chips with a broken up box of chocolates, it’s transformed into a mysterious little treat.
As Forrest Gump would say, “You never know what you’re gonna get.”
Here is my chocolate chip cookie recipe, with a twist…
- 2 c Broken box of chocolates. (I cut mine into chunks, just a little bigger than a traditional chocolate morsel. )Feel free to use regular chocolate chips instead.
- 1 c butter
- ¾ c sugar
- ¾ c brown sugar
- 2 large eggs
- 2 tsp vanilla
- 2 ¼ c flour
- 1 tsp. baking soda
- ½ tsp. salt
Heat oven to 375ºF.
Stir flour with baking soda and salt; set aside. In a separate, large mixing bowl, beat butter with sugar and brown sugar at meduim speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 7 to 9 minutes or until golden brown.
Yield: 4 dozen cookies
- Always use real butter when baking cookies. It’s one ingredient that never fails. For the best deal, shop for butter at ALDI. One pound usually runs at $1.80.
- Let your eggs reach to room temperature before baking. It’s not a requirement, but they tend to produce best results.
- As for the chocolate, use what tastes best to you. I find the store brand products taste no different than the rest.
- Underbake cookies a little. Once your cookies are light brown, pull them out of the oven. The gooey texture will keep for days—and believe me, it’ll make every bite worth it.