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!
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.
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!).
Be sure to really sift the flour mixture well to make it airier, giving more lift to the cookie batter.
Now is the time you can take a quick taste of the batter – treat yourself!
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.
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?