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Better Than the Back of the Bag Chocolate Chip Cookies

January 29, 2012

I was looking for a better chocolate cookie recipe than the one on the back of the bag of chocolate chips.  I found one that was created by Nieman Marcus following a hoax e-mail.  I gave it a try but did the dough was dry and I did not think my family would appreciate the slight coffee flavor (especially Becky who does not drink the stuff).  As a result, I tweaked the recipe taking out the espresso powder and bumping the amount of butter.  The cookies are not overly sweet and are best when eaten slightly warm.

The ingredients: 1 3/4 cups of flour, 3 tbs white sugar, 1 cup brown sugar, 1/2 tsp baking soda, 1/2 tsp baking powder, 1 stick of butter, 2 tsp vanilla and an egg.

Combine 1 cup of brown sugar, 3 tablespoons of white sugar and the stick of butter in a bowl.

Use an electric mixer, or a wooden spoon if you are old school, to cream the ingredients together.

One the sugar and butter are combined, add the egg and 2 tbs of vanilla. Mix well.

In a separate bowl combine 1 3/4 cups of flour, 1/2 tsp baking soda, 1/2 tsp baking powder and 1/2 salt.  I use a fork to make sure they are all blended together.

Add 1 1/2 cups of chocolate morsels to the egg/sugar/butter mixture.  Blend thoroughly.

Add the 1/2 of flour mixture to the egg/sugar/butter/chocolate chips and mix well.  Add the other 1/2 and when you are done mixing the batter should look something like this.

Grease a cookie sheet with your choice of fat (I used some butter).  Roll the cookie down into Swedish meatball sized balls.

Use the back of a spoon to mash the cookies down into 1 1/2 inch to 2 inch disc. If you forget this step you will end up with cookie balls.

Back for 20 minutes at 300 degrees Fahrenheit.  Remove and allow to cool on a wire rack.

Turn a blind eye as little man moves in to swipe one of the warm cookies.

“I like these daddy!” and the cookies earn the Mason seal of approval!

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