Choc Chip Cookie a’ la Tweak!

(or as Boy 2 christened them: Boy 2’s Miracle Cookies)

Boy 2’s sole reason for baking cookies this morning was so he could have cookie dough to scoff. That probably explains why he only baked one tray and left the rest for me to deal with!

He had already trudged down to the local IGA to fetch eggs, choc chips and sugar, so when he discovered halfway in that we were 1/4 cup short of butter, he did not embrace the thought of another shopping venture.
I personally didn’t either so I suggested he fill the fat-gap with peanutbutter.

Boy 2 did, and the result left my tastebuds doing the dance of “more please!’
His other tweak I only discovered later: to leave 3/4 of the required choc chips out. We only had 1 cup of chocolate chips in the first place and he kept 1/2 cup out, I am guessing, so he could scoff those on the side. But this allowed the rather subtle peanutbutter flavour to come a little more to the fore.

Below is the original recipe with Boy 2’s tweaks in brackets. 🙂

Original Tollhouse Chocolate Chip Cookies

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened (3/4 cup butter and 1/4 peanutbutter)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups choc chips (1/2 a cup of choc chips)
1 cup chopped nuts (we never put nuts in!!!)

Directions :

PREHEAT oven to 375° F. (190C)
COMBINE flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.
Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


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