Chocolate Chip Cookies



As part of my present for a friend's birthday, I'll be giving some jumbo chocolate chip cookies. Now, they weren't supposed to be jumbo... but oh well. Regular-sized ones are present as well.

I've never actually baked chocolate chip cookies before, so this was the first. I used this recipe for "Thick and Chewy Chocolate Chip Cookies."

Cast of characters:



Dry ingredients in one bowl and butter + sugars in the next:



I decided to mix by hand because I was too lazy to pull out my handheld electric mixer. So a little elbow grease was required, but overall, this recipe wasn't too bad by hand.

The next few steps: mixed butter and sugars; adding one egg, one yolk, and vanilla; all wet ingredients mixed.





Adding the dry ingredients:





At this point I split the dough into two batches because I made one with flaxseed for my own consumption and one without for others. Either way: Chocolate chip dump.





Dough closeup and dispersal:





Even though it says a "scant half cup" split in two for each cookie, I still think that yields gigantic blobs. The cookies spread more than I would like, until they were actually pretty thin. Now that might be because of my ingredients, but I'm not exactly sure what is to blame. My dough was definitely a little more gooey than I expected -- maybe I spilled too much flour when mixing...



Out of the oven: [I tactfully "forgot" to take a picture of the pan with the bigger cookies that had spread out much more...]





Cookies!



Despite them being a little thin, they still tasted quite good. I'll try refrigerating them for a bit next time before baking to see if that helps them keep their shape a little more.

Cooled, packaged, and ready to go.




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