Cookie Monster

Anytime I’m craving sweets, my go to treat is a chewy chocolate chip cookie. In the evening, by the time I’m home from work I’m ravenous and rather than wanting a meal I find my self scouring my pantry for some chocolate or baked goods to tide me over until dinner (I’m the kind of girl who has dessert before dinner). Last week I had one of those “cookie monster” episodes, but I didn’t have any cookies…so I decided why not make a fresh batch!

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I tried a new recipe courtesy of Williams & Sonoma, and the cookies turned out wonderfully. Rather than the thick and chewy texture I usually like, these were smaller and more crisp, a nice twist to the traditional Nestle recipe I grew up using.

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All the necessities you need for 2 1/2 dozen fresh cookies.

I find it much easier to set out all the ingredients I will need before I start baking so as to avoid running around my kitchen like a chicken with my head cut off. It also reduces the risk of running into an open drawer and getting the wind knocked out of you (been there, done that!).

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Be sure to really sift the flour mixture well to make it airier, giving more lift to the cookie batter.

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Now is the time you can take a quick taste of the batter – treat yourself!

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You can always let the dough sit in the fridge for 30-60 minutes to make it firmer and easier to shape with your hands if you don’t have a cookie dough scooper, like myself.

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And…bon apetit!

For any peanut butter lovers out there, I suggest adding in 1/3 cup of peanut butter chips into the batter for a tasty treat reminiscent of a Reese’s cup!

What’s your favorite chocolate chip cookie recipe?

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