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crispy AND chewy chocolate chip cookies

Whew. I am so over the heat. We’ve been stuck in the humidity & triple digits for months now & I just can’t wait for it to be over. Our a/c has been running since January. No joke. All local fireworks were canceled and banned this year, since we’ve only had two days of rain since the start of 2011. I am not sure caroline even knows that that wet stuff is! In any case, all I can think of is Fall. Fresh baked cookies. Hot cocoa. Apple cider. I am longing for Fall. (Which of course, means we’ll get down to 80 degrees instead of 100+. Blah. Just 3 more years…!) But back to Fall…

I needed a little taste of Fall recently so I whipped up a batch of these. My new favorite chocolate chip cookie. I am fussy about my cookies. I want them both crispy AND chewy. (I am a Gemini after all.) Until I found this recipe, I hadn’t found anything that fit my taste. But here it is…for any of you craving a bite with a crunch, yet the chewy goodness of a Mrs. Fields cookie…YUM YUM & YUM!

CRISPY AND CHEWY CHOCOLATE CHIP COOKIES

Found HERE

Yield: 2 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar (to make the cookie crack nice & pretty on top)
  • 2 cups semisweet chocolate chips (I prefer dark chocolate chips)

Preparation

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt & cream of tartar. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans.
  3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Tidbits…

  • I always use almost all organic ingredients–which really makes a difference.
  • if you splurge on anything, splurge on vanilla. HUGE improvement in taste when you use good vanilla.
  • These are best if undercooked just a tad. They’ll wind up crispy on the outside, but once you bite down, they are nice & chewy inside. MMM. Delicious!
  • I never use anything but dark chocolate chips in any of my chocolate chip cookie recipes!

Hope you enjoy as much as I do! Do you have the perfect cookie recipe to share? Pretty please do! I’d love it! :)

Related Posts with Thumbnails
  • Corrina - Oh my gosh, it’s 88 here by the ocean and we’re all inside…I can’t imagine triple digits. I’m so sorry you have to deal with that.ReplyCancel

  • Melody - Yay for Geminis! Me too…same with the cookie-particularity. Thanks for this recipe! And, I can empathize with the heat (in Dallas). Blahr! I was JUST telling my hubby today how I’m longing for fall. For some reason, Yankee Candle Co always makes me think of fall, even when they don’t have fall scents, so I walked by the store today just to get a little fix.ReplyCancel

  • Camme - Shawna, approximately how many cookies does this recipe make?ReplyCancel

  • Lasagna, Chocolate Chip Cookies, J Crew and The Oscars!! « Chit Chat - […] well, I used this recipe and made white sauce from here.  I also made cookies that I found on styleberry’s blog, that were ABSOLUTELY delicious!  There were enough so The Hubs got to take some to work the next […]ReplyCancel

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