For many years I’ve had a favorite chocolate chip cookie recipe that is my go-to recipe anytime I need to make a quick dessert. I can only estimate that I have made several thousand cookies from this same recipe. To certain family members, they are now just known as ‘Eenie’s cookies’ since they are the cookies I always make… and my nickname just happens to be Eenie. Anyway, for this week’s recipe I am going to try a new chocolate chip cookie recipe from my John Wayne Family Cookbook. The ingredients are mostly the same as my current recipe, but there are enough differences to make me want to try this new version and see if it can possibly replace my old favorite.
To begin with, I have to get a cup of unsalted butter and a couple large eggs to room temperature. I take them out of the fridge and set them on the counter while I work on getting the other ingredients ready. I need to grind 2 ½ cups of quick oats to a powder using a blender or food processor, but my mini chopper does the job just fine. Then I whisk the oats together with all the other dry ingredients and set the mixture aside for later. Next, I have to grate 4 oz. of milk chocolate, which is a definite twist in this recipe. I usually just use semisweet chocolate chips in my cookies, but since I consider chocolate to be its own food group, I’m pretty sure more chocolate will not harm this recipe. We will see.
Once the butter is ready, I put it in the mixing bowl and beat it together with white and brown sugar until everything is nice and creamy. Then I add some vanilla and the two eggs. Once that is mixed together, it’s time to add the dry ingredients I prepared earlier. After everything is nicely combined, I stop the mixer and stir in the grated chocolate along with a package of chocolate chips. Now, time to bake!
To follow the recipe, I cover my baking pan with parchment paper. I usually don’t use paper but I want to see if it makes a difference in how much the cookies spread out while baking (it didn’t). I also use a small scoop to put the dough on the pan so the cookies all turn out the same size. The recipe calls for baking the cookies 8-10 minutes at 375 degrees, so the first pan is the test batch. I check them at 9 minutes but end up settling on 10 minutes for the perfect amount of time. After letting them cool for a few minutes, it’s time to get the results.
My first thought is…I think this is a very good cookie and actually tastes vey much like my favorite ones. The cookie is a little sweeter because it does have more chocolate and sugar than my regular recipe, but the sweetness is not overwhelming. It’s also not as moist, but it has a nice crunch on the outside and still has a soft center. So, that’s my opinion, but what will my co-workers think?
Fast forward to the next day and the reviews are in! Overall I am getting two thumbs up from most people, but not everyone. One person thinks they are too sweet. A couple people think they are slightly dry. And some like them but still prefer my other recipe. However, my good friend Molly Patt just tried one and said it’s “the best cookie she’s ever had.” Just goes to show everyone’s tastes are different. So will this become my new favorite cookies recipe? No, it won’t, but it comes in a close second to mine and I would definitely make these cookies again.
Now…what should I make next?
1 cup unsalted butter, at room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs, at room temperature
1 tsp. pure vanilla extract
2 ½ cups oats
2 cups all-purpose flour
½ tsp. kosher or sea salt
1 tsp. baking powder
1 tsp. baking soda
4 oz. milk chocolate, grated
12 oz. semisweet chocolate chips
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