Chocolate Chunk Cookies
February 24 2019
I am not a fan of crispy cookies.
I like a soft, chewy, borderline undercooked cookie that melts in your mouth. Much like the Butterscotch Cookies I have made from this book.
These are not that type of cookie.
This was a simple bake that I had my oldest son help me with.
Every day he texts me from the bus line wanting to know what the day’s bake was. The bake becomes the after-school snack for my monsters, and he has taken a real interest in this project.
I think he thinks I am going to become famous on the internet or something and he will some how become famous too.
So on this rainy, sunny, mild, windy winter Sunday we are making cookies.
They came together easy enough. I didn’t like how sticky the dough was, but I am just the baker.
I used chocolate chips instead of chopping the more expensive semi sweet chocolate that the recipe calls for. Other than that, followed it to the letter.
These cookies get flat, like, Flat Stanley flat and are not like any other cookies I normally make. They did look like the photo in the book, so that is a good sign.
Another tip from Martha when baking big batches is to adjust your oven racks to the top and bottom thirds and rotate when baking. So, I tried that and am not a huge fan.
Don’t get me wrong I am the queen of efficiency, but this is tricky move.
These cookies are in for nearly 20 minutes, so I get cutting down time in the kitchen. It just doesn’t jive with me.
This recipes makes 36 cookies and would be nearly an hour in baking time if done one tray at a time, but I am not sure that is enough to sway me on this one.
Husband said it smelt good while baking, and I doubt anyone will turn down a cookie, but it is not what I am looking for – maybe it is a good thing because the Butterscotch Cookies are to die for!
Kids devoured them…because well they are cookies. And the flavour wasn’t bad…it just wasn’t the
