Hey everybody! Sorry for the hiatus away from the blog. My final exams finished at the end of April, and my hubby and I spent a couple days down in Vancouver visiting with my family. It was so nice to finally go back and walk my favourite streets in Fort Langley and eat at my favourite restraint. It has been almost a year since moving up here to Kelowna, and we miss the familiarity of the Lower Mainland. One of my favourite parts about visiting is staying with my parents, and spending the early morning drinking tea (and coffee for them) and chatting like we used to do when I was at home. It was also memorable that we got my dad to play some board games! We played the card game Wizard which he thoroughly enjoyed!
When I got home after a productive day of errands my hubby and I spent a day relaxing. He asked if we could make chocolate chip cookies. I really love my chocolate chip cookie recipe, but I sometimes I had a hard time keeping them moist and soft. I’ve been wanting to try this new recipe from Pinch of Yum that had all the same ingredients of my recipe, but the key difference was the butter consistency. In my original recipe I used softened butter, but this recipe called for almost melted butter which intrigued me.
This recipe worked out wonderfully. I made the cookies on Saturday and they are still moist and soft! When these cookies came out of the oven it was really hard to control myself! By the end of the night half of the cookies were gone! The only change I would make next time is add a little bit more salt and they would be perfect! These chocolate chip cookies can be eaten on their own (obviously) or you could use them to make s’mores or ice-cream sandwiches!
A classic cookie recipe! Perfectly soft!
- 8 tbsp salted butter
- ½ cup white sugar
- ¼ cup brown sugar
- 1 tsp vanilla
- 1 egg
- 1½ cups all purpose flour
- ½ tsp baking soda
- ¼ tsp salt plus a pinch
- ¾ cup chocolate chips
1. Preheat oven to 350. Use the microwave to heat butter so it is almost completely liquid, but not completely melted. I heated my butter in 15 second increments.
2. Use a stand mixer or an electric hand mixer to combine sugars with butter until smooth. Add the vanilla and egg, but do not overmix.
3. Add flour, baking soda and salt. Mix until the mixture becomes slightly crumbly. At this point my husband used his hands to bring the dough together. If it is too wet or sticky sprinkle with a little flour. Once combined add chocolate chips.
4. Split the dough into twelve and roll into balls. Place these dough balls on a baking sheet. If you wish you can slightly flatten with the palm of your hand.
5. Bake the cookies for 9-11 minutes. I baked mine for 10 minutes. You want them to look barely golden. This will make them soft. Allow them to cool for about 30 minutes on the baking sheet. Store in an airtight container.