You Learn from the Best

I have never really been a baker, and have never claimed to be able to bake, but I have always wished I've had more time to explore this interest. With a 'surprise' day off before me, I decided to make hay while the sun shone and bake! What easier to start with than chocolate chip cookies from scratch. It was also perfect, because my Grandma was coming home...and my Grandma isn't just anyone...she is the world's greatest baker. No exaggeration...you just won't understand until you try one of her goodies. So, I was going to surprise her with cookies! I found a great recipe, and tweaked it a little, substituting some butterscotch chips for some chocolate chips, and was able to relax while mixing together a batch of sugary goodness. They were a hit for sure! As my Grandma put it, "If you can read, you can bake." ...Thank goodness for my literary skills!

But seriously, these are absolutely delicious...soft, chewy, chocolatey..........
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...oh, sorry, just had to go grab a cookie. A classic chocolate chip cookie recipe that will be sure to ruin that bathing-suit figure you worked so hard for...thank God for fall. Enjoy!


Here's the recipe courtesy of Apple a Day.

Some changes:
- Instead of a full cup of chocolate chips, I used about 3/4 and put 1/4 cup of butterscotch chips
- Baked for a couple extra minutes...I found 11-12 minutes was perfect depending on the size of the cookie
- I made smaller sized cookies, because I like to be able to just have a small one if I'm craving a cookie, and it ended up making almost 4 dozen.

Ingredients: 

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips

Directions:

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen.

Victoria