Honest, Necessary, Chocolate Chip Cookies

When life is a little more than I can handle… or I’m feeling “whelmed” (you know, neither under now or just… meh.)

Or as in this case, my co-worker does me a huge favor, so, as a thank you, I asked him what kind of cookies he wanted. His response, “Chocolate chip!”

 

 

I am MORE than happy to oblige.

I turn to my favorite, and most used, chocolate chip cookie recipe in the Rothsay Minnesota Cookbook. This book is a life essential for me… seriously HOW do you survive without one!? GO! Add it to your eBay search.

Your life will be better, happier, and when you are out marching, protesting, or scanning social media to see which of your friends need some cookies after hanging out at the airport late at night, or maybe they just need a reminder that TODAY has more than a few reasons to smile… not the LEAST of which is THIS cookie recipe… THEN… YOU TOO can go to THIS RECIPE!!!

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God bless you, Mrs. Harley Nord! You have made my life better.

*Note: My recipe change for you inter web viewers

Recipe Adjustments

  • 1/2 cup butter and 1/2 cup coconut oil instead of shortening
  • “No nuts” is ALWAYS an option… use more flour and chocolate chips or replace with another grain for flavor and texture.
  • Weather & elevation pending… you will need another 1/2 – 1 cup flour! (That is the science behind great baking.) My house is around 250 feet above see level and in the rainy Seattle winter I need around 3/4 to get the right consistency.

While the first batch is in the oven be sure to put the coffee on! Enjoy!

Cookie

 

 

 

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Rainy Day Chocolate Chip Cookies

Have you ever noticed that chocolate chip cookies are always a good idea? Seriously, there is never a bad time to make them. (Its your own fault if you eat too many!)

Rainy Day Chocolate Chip Cookies

*Preheat oven to 350 degrees F.

Mix together well

  • 3/4 cup butter (ideally room temperature)
  • 1/4 cup coconut oil (same here)

Then mix in –

  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 tsp vanilla

Blend these together well – Remember –Homogeneity is the goal! (At this point, you should probably stick your finger in the batter… cuz butter and sugar!? Duh. It’s caramel in its pre-mutated state!)

Add – mixing in 1 at a time

  • 2 eggs (also room temperature)

Add and mix –

  • 1 cup of flour then BEFORE mixing this in…
    •  add
      • 1 tsp salt
      • 1 tsp soda

Now mix thoroughly then scrape the sides of the bowl before adding –

  • 1 more cup flour
  • 1/2 cup oat meal (optional) if not this – then you’ll need at least another 1/2 a cup of flour depending upon the weather and your altitude. SO, I don’t understand this scientifically, I just know this practically. at 300 feet sea level in the Pacific Northwest, in May, (so its damp), I need to add at least 1/2 cup of flour more than the recipe actually calls for. Otherwise the cookies will be very flat and crispy. So if you want flat and crispy, use less flour! This is the beauty of chemistry in baking. 

Now for the good stuff! 

  • 1 cup of chocolate
    • my favorite just now are Trader Joe’s semi-sweet chocolate baking chips. This is totally up to you! Milk, dark, white, whatever you like. You can even do raisins with an added tsp of cinnamon or craisins with white chocolate.
    • At this point you can always throw some nuts in if you go for that sort of thing… but if so do only 2 parts chocolate to 1 part nuts. For a total of 1 cup of extra-delights. Yeah, right… like ANYONE is going to put in less chocolate! lol. 

On a baking sheet drop ping-pong ball size dollops of dough. Its a good idea to attempt to make them all the same size. This way they will bake evenly. Place tray on middle rack in the oven and bake for 10-12 minutes. Be sure to note whether your oven cooks hot or fast or any other quirk that is inevitable in your kitchen. 

During the 12 minutes: make yourself a cup of tea, coffee, or pour milk over ice, and eat a cookies worth of dough while preparing the next sheet.

Cookies will be light brown with a little bit of crispness to them. DO NOT OVER BAKE… because none of us really like really crispy cookies! Use a spatula to remove the cookies from the sheet right away, place on plate, cooling rack, or sideboard.

Then enjoy with your beverage of choice!

Cookie

 

 

World’s Best Sugar Cookies

I interrupt all of this life introspection to bring you something that WILL absolutely make your life better!

Brought to you from the Rothsay Minnesota Cook Book – The Best Cook Book EVER and seriously a life essential. 
Important notes:

Cream butter and sugars REALLY well. I use the special side scraping beater on my trusty Kitchen Aid mixer to ensure creamy perfection. It also helps if your butter is at room temperature.

Add 1st egg… Beat. Add 2nd egg… Beat. Add vegetable oil and vanilla… Yes. Beat till it’s beautifully mixed.

I highly recommend mixing all dry ingredients together – by hand, with a wooden spoon (yes, that matters. Why? Because I’m Norwegian. That’s why!). Turn mixer on 1 or 2 and add the dry ingredients just fast enough so that the flour mixture doesn’t fly out of the bowl. (I still get flour all over the counter.)

Depending upon the weather and elevation you may need to add 1/4-1/2 cup more flour. This you’ll just have to learn for yourself. Since I live in the Pacific Northwest just above sea level and I am usually making these in the winter… I add 1/3 cup more flower.

*Scrape sides, cover, and put in fridge for 1 hour.* I know you want the cookies now, but trust me, 1 hour is just enough time to clean up the mess you made, start laundry, and check Facebook.

1 hour later…

Having preheated your oven to 350 and gotten your baking sheet out. You are all set.

Roll – by hand – into 1″ balls. They can be a little bigger or smaller depending upon your preference.

*option roll the balls in sugar course or fine is fine

I prefer them unsugared because next comes the sugared glass squishing. (My favorite part!) Find a crystal-like glass with a decoratively imprinted bottom. Here is mine:

 See! This is the REAL reason for intricate glass designs.

Rub a little bit of butter on the bottom of the glass then dip the glass in the sugar and use the glass to make a beautiful imprint on your cookies. Dip the glass back in the sugar between cookie sheet.

Bake for. 9-12 min – depending upon your over. Do NOT over bake. They will look almost not done – but they are. Place either directly on serving plate for eating while they are hot or place on a cooling rack.

I recommend enjoying with friends and a good strong cup of coffee. World’s Best Sugar Cookies – Let me know what you think!