It was a rainy morning here yesterday which made me in the mood to bake. I haven’t made many cookies lately, so became my goal for the day. Along with that, I wanted to find an awesome, chewy cookie recipe (or two!). The past few times I’ve made cookies I’ve tried to make them ‘healthier’ and they didn’t really turn out too fantastic in my opinion. Jonathan ate them anyway letting me know they were great, but he eats anything.
While I was baking the cookies, that I will eventually tell you about, I started singing ‘C is for cookie, and that’s good enough for me!’ from our beloved Cookie Monster. At least that is what it was when a majority of us grew up with. Now, what is it? Carrot? Granted, I have proclaimed carrots to be my favorite food many a time. Half way not to make it seem like I was a fatty when I was young (which I reluctantly admit I was), but also because I truly do love carrots. That is beside the point. I simply don’t like the change. It’s OK if ‘C’ is for ‘cookie.’ I also understand that America has a huge addiction to sugar and fats, a mindset that needs to be rewired. Unfortunately, popular culture hasn’t done too much to help. Except, I guess with Sesame Street. :/ Either way, I’m not a fan of changing words to songs. Even if it’s been done for centuries by secular and religious musicians and composers. Well, I digressed. On to the cookies shall we?
I chose two delectable cookies including chips.
The first is a chocolate chip cookie from Confessions of a Bright-Eyed Baker. In the recipe it offers the option of adding ground coffee or cinnamon. I added vanilla butter-cream coffee to the mix, mostly because I am completely out of vanilla extract (or even the imitation!). I tell you what, they taste absolutely fantastic. They are gorgeous looking cookies that are chewy, moist, and chocolate-y. The recipe yields 18 cookies, if you make them fairly large. I scooped them as 1 inch rounds and yielded 33. If you really like these types of chocolate chip cookies try her recipe found here. Opt not to put in the coffee or cinnamon, it’s OK. They’ll still taste great without that added flavor. Probably exactly what you wanted.
The second recipe I made comes from Annie’s Eats. They’re called Chewy Chocolate White Chocolate Chunk Cookies and can be found here. I like to think of them as backwards chocolate chip cookies. Chocolate cookie, white chip. These, too, are super delicious. One thing I liked about them is that they didn’t use egg. Eggs can sometimes be a bit pricey, and if you don’t have many on hand this is a good cookie recipe to turn to. When I mixed these, I made two amendments for what I had on hand. The first is that I used almond milk instead of dairy milk, and I used white chocolate chips instead of chopped chocolate. It’s all the same, though! You could ideally make the recipe vegan by switching out the butter and chips for a substitute of your choice. The recipe states it yields 12-14 cookies. Again, I made 1 inch scoops and yielded around 30 cookies. The great thing about making them smaller is that you get enough sweet with one cookie (or two), but not all the calories of the larger.
I hope you enjoy these recipes from yesterday’s rain day. What’s you’re favorite cookie and recipe? I would love to know!