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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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!