There are some things that are just hard to pass up. A chocolate chip cookie is one of those things. I was looking through the kitchen cupboard the other afternoon, hoping to find something to snack on in there. I discovered a bag of chocolate chips.

Well, you know I had to sample some of those chocolate chips right away! Then I started checking my chocolate chip cookie recipe against the contents of the cupboard. I found all the necessary items, so I was off and baking.

My husband came in the back door and exclaimed, Cookies! He was out by the garage doing yard work. How did he know I was baking cookies? That man has cookie radar!

A chocolate chip cookie is the way to win over anybody. Even the most hardened, cynical and grumpy person you encounter will love a chocolate chip cookie. Offer up a cookie and make a friend! You’ll sure bring a smile to their face.

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These cookies bake up crisp and thin. As you can see from the photos, the chips are the tallest part of the cookie, when you’re looking from the side. That’s not a bad thing. Especially if you’re looking for a great coffee dunking cookie!

However, if you want soft, chewy, more cake like cookies … then you’ll need to modify this recipe slightly. My sister makes the most nearly perfect cookie – it’s the perfect combination of chewy, crisp, soft cookie. She uses this basic recipe but adds another 1/2 – 1 cup of flour. She’s baked enough cookies over time that she judges the dough by the texture. I’m not that good yet.

My husband is encouraging me to practice.

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Chocolate Chip Cookie Recipe

Ingredients:

• 2 cups flour
• 1 cup white sugar
• 1 cup brown sugar
• 2 sticks of butter
• 1 egg
• 1 teaspoon vanilla
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup chocolate chips
• 1 cup white chocolate chips

Recipe Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Soften the butter in the microwave for 45 seconds.
3. Add the vanilla, brown sugar and white sugar to the bowl with the butter.
4. Mix with electric beaters until creamed together. Add the egg and mix well.
5. Add the flour, baking soda, baking powder, salt to the creamed mixture and stir until blended.
6. Add the chips. Stir well.
7. Drop dough by spoonfuls onto cookie sheet and bake at 350 degrees for 10 minutes.
8.  from cookie sheet and allow to cool. Eat.

Make it a meal:

These are cookies … just eat until you are full if you want to make them a meal! Add a glass of milk or cup of coffee and you are all set!

Approximate Nutritional Value:

Servings per Recipe: 36, Calories: 78, Fat: 5g, Cholesterol: 11mg, Sodium: 55mg, Total Carbs: 9g, Protein: 1g.

Variations:

Add chopped pecans or walnuts. Replace the white chips with raisins. Replace the chocolate chips with dried cranberries. The mix in options are endless!

Cookies store well in airtight containers with a half slice of bread to keep the cookies soft. To freeze, wrap two cookies together, back to back, in plastic wrap. Seal several pairs of cookies in zip top bags. Frozen cookies will last up to two months if you lock the freezer door.

If you want to bake now and save for Christmas goodie plates, you will want to store these cookies in brown bags in the freezer. Label them as spinach quiche or something else that your family won’t dig into. Otherwise, you will have to make a fresh batch as the holidays approach.

That is not really a problem though.

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