Follow me. I have cookies.

Hey folks!

A little news. I have an author page up at Amazon! Right now it only has the short-story anthology I was published in, but coming soon will be The Broken Trail! You can follow me there to get a link to preorder the moment it’s ready! How cool is that? Oh, and sequel info will be there as well so FOLLOW ME! I should have some epic pic here, but all I could find was

I-Have-Cookies-Follow-Me-Cookie-Meme

This is true. I have the best recipe for chocolate chip cookies.  Follow me and be rewarded!

https://www.amazon.com/author/christamacdonald

Just because I’m nice, I’ll even post the recipe here:

 

  • One stick of butter (not margarine, ladies please. Margarine is oil)
  • 1/2 cup of packed DARK brown sugar – yes it matters that it’s dark
  • 1/4 cup white sugar
  • 1 tsp Vanilla extract (good stuff, regular stuff, just make it the real stuff)
  • 1 egg
  • 1 & 1/4 cup of AP flour
  • 1 tsp of baking soda
  • 1/4 tsp of salt (if you’re using salted butter you can reduce to 1/8th or a pinch)
  • 1 bag of Ghiradelli Chocolate chips (This is the ‘secret’ of this recipe. These chips are so dang tasty and at the portion I put them in… guaranteed success)
  • k2-_3f84f02d-ad7b-4eee-af92-01c8552382ea.v1
  • Optional – nuts of any sort. My family does not care for them so I leave them out.

Directions:

Beat butter and sugars together in stand mixer until light and fluffy. If no stand mixer available hand the husband or the kids a bowl and spoon and have them do it. 😉

Add vanilla and egg and beat again until smooth.

Add all remaining ingredients – yes I said all. (I don’t bother with the sifting thing. I put in the flour first, then the salt and baking soda and finally the chips. Only then do I mix and it seems as though the chips aid in making it all fully combined, but not over-mixed. It creates a soft and crisp cookie. I may be wrong, but I think this step is crucial)  Mix until just combined.

On a cookie sheet lined with parchment (or wax) paper scoop out cookies in even portions. Best done with a small disher, but two spoons will do. Bake at 355 degrees on a rack in the middle portion of the oven for 12 minutes.

CHECK THEM AT TEN. I’m not kidding. Depending on how small you dished them out, they may be close to done. Always take cookies out when they are slightly underdone and set them on a trivet on the counter. They’ll need a few minutes to finish cooking. Then slide them onto a cooling rack.

These are simply sublime when warm, but just as good when cool.

Since my husband told me he loved me after just two weeks of dating I know he didn’t marry me just for these cookies.  But sometimes, I suspect these have at least confirmed for him that he was right all along in his choice of a wife.

 

Elsa Peaces Out