It's amazing what you can come up with when you're bored of the same old things all the time. Chocolate chip cookies. Always a classic. But sometimes, change is a really good thing.
1 cup butter, melted
3/4 cup light brown sugar, packed*
3/4 cup sugar
2 tsp vanilla
2 large eggs
2 1/4 cup flour**
1 tsp baking soda
1/2 tsp salt
1/2 cup semi-sweet chocolate chips***
1/2 cup dried tart cherries
Mix butter and sugars until well combined. Add vanilla (I never measure vanilla, but usually the amount I put in adds up to 2 teaspoons). Beat in eggs one at a time. Mix in flour, baking soda and salt, until thick. Fold in chocolate chips and cherries.**** Bake at 375 degrees for 9-11 minutes. I find that 10 minutes usually does the trick. Let the cookies cool for about a minute on the baking sheet before moving to a cooling rack.
*I use 1 1/2 cups of turbinado sugar instead of brown and white sugar. It actually has a better taste than regular sugar. I tend to lean towards the brand Zulka, found in the Hispanic foods aisle of Walmart. And it's cheaper than other turbinado sugars.
**Unbleached flour is lighter than the ordinary bleached flour. It's better for you and also tasted better in most recipes.
***I use Ghiradelli 60% Cacao bittersweet chips. It's a stronger chocolate, but the chips are about the same size as the dried cherries.
1 cup butter, melted
3/4 cup light brown sugar, packed*
3/4 cup sugar
2 tsp vanilla
2 large eggs
2 1/4 cup flour**
1 tsp baking soda
1/2 tsp salt
1/2 cup semi-sweet chocolate chips***
1/2 cup dried tart cherries
Mix butter and sugars until well combined. Add vanilla (I never measure vanilla, but usually the amount I put in adds up to 2 teaspoons). Beat in eggs one at a time. Mix in flour, baking soda and salt, until thick. Fold in chocolate chips and cherries.**** Bake at 375 degrees for 9-11 minutes. I find that 10 minutes usually does the trick. Let the cookies cool for about a minute on the baking sheet before moving to a cooling rack.
*I use 1 1/2 cups of turbinado sugar instead of brown and white sugar. It actually has a better taste than regular sugar. I tend to lean towards the brand Zulka, found in the Hispanic foods aisle of Walmart. And it's cheaper than other turbinado sugars.
**Unbleached flour is lighter than the ordinary bleached flour. It's better for you and also tasted better in most recipes.
***I use Ghiradelli 60% Cacao bittersweet chips. It's a stronger chocolate, but the chips are about the same size as the dried cherries.
****I usually just press the chocolate chips and cherries into the tops of the cookies, instead of folding them in. It prevents the chocolate chips from melting through the bottom of the cookies. Meaning, less mess to clean up.
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