The following is a guest post from my friend Lauren. You might remember her from a few weeks back when she guest posted about a little contest she had entered. She has returned with an update and a recipe!
Let it be said that when the readers of The Happy Housewife rally, they RALLY. No sooner did Toni raise the alarm that our little video needed your votes than you’d helped propel us from third place to first—a spot we never left. Thanks to the support of friends like you, we WON the grand prize!
Now, to thank you for all of your votes and well wishes, I am revealing my Super-Duper-Top-Secret-Uber-Fabulous Chocolate Chip Cookie recipe, recently extracted from its secure underground vault. I say “my” recipe in the Christopher Columbus sense: my discovery didn’t originate with me, but I knew a good thing when I found it ten years ago. Countless batches and thousands of calories later, they are a staple in our house—at least, when I can keep them in our house. Usually half the dough disappears before it even makes it to the cookie sheet.
One word of advice: only bake as many as you can eat within 48 hours, since by the second day they start to dry out. Super-duper-uber-fabulousness is fleeting, after all, when it comes to cookies.
But not when it comes to you.
Lauren’s Thank-You Chocolate Chip Cookies
Ingredients
- 3/4 cup Granulated Sugar
- 3/4 cup Packed Brown Sugar
- 3/4 cup Stick Butter or Margarine, softened
- 1 large Egg
- 1 tsp. Vanilla Extract
- 2-1/4 cups Flour
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 package (12-oz.) Semi-Sweet Chocolate Chips
Directions
Preheat oven to 375.
In a large bowl, mix sugars, butter, egg, and vanilla until smooth. Stir in flour, baking soda, and salt. Add chocolate chips.
Use cookie scoop or spoons to drop dough by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 7 to 8 minutes per batch. Cookies should be slightly golden but still pale. Cool 5 minutes on cookie sheet before removing to wire rack.
Makes approximately 4 dozen cookies, unless you have a husband who sneaks half the dough before you can bake it.
Best enjoyed within 48 hours of baking.
This recipe is linked to Tasty Tuesday.
