Happy 3rd Blogiversary to Mom! What’s for dinner? 2 years on a group on Facebook and 3 years blogging, that is 5 years of sharing and creating!
I am so happy that you all have come along with me on this journey! Thank you all for coming by my site, and for following me on Facebook, Twitter and Pinterest! Your support, likes, comments, shares, mean so much to me! Most of all your friendship! I have got to meet wonderful people along the way…and have learned so much!
The blog has gone through some changes over the years, and it looks amazing now thanks to my friend Leila at pixelarcher.com, she is amazing and oh so patient…who knew designing a blog could be so much work!
Especially love the new logo, its my favourite part!:)
Today I decided to share some delicious chocolate chip cookies! I will tell you why I chose something so simple, yet complicated at the same time!
Have you ever tried a recipe whether its from a blog, magazine or friend and it turns out differently than theirs? It happens all the time. When I share my recipes, I want everyone to experience the same exact result as mine, I know that at times that it is not possible. I can’t explain why this happens, all I know that sometimes one recipe can turn out so many different ways!
For example my Grandma makes a dish, that my mom and I make, yet it turns out so different for all three of us! Has that ever happened to you?
Okay so now to the cookies! A friend of mine posted a batch of cookies and asked me why hers turned flat compared to her sisters cookies that are rounded…same exact recipe, yet different results. I went through the recipe and it looked fine, so I was up to the challenge and baked a batch myself…that same night. Mine turned out rounded when they first baked, but then flattened out.
Thing is I only had 1 stick of unsalted butter, so I made it with 1 stick of salted and 1 stick unsalted, I decreased the salt to 1/2 tsp, and my cookies baked round, but while they were cooling they flattened out nicely to make a perfect chocolate chip cookie.
Could that have made a difference? Just by decreasing the salt, but the butter had salt! Well they turned out perfect, so its fine with me! I am not sure how my friends melted their butter, I gotta ask…cause I melted mine in a pot, I no longer have a microwave wondering if that makes a difference as well.
My friend Farah and I have the same oven, so its strange how they turned out different when she baked her second batch in her moms oven.
I made them twice, and the second time,I took them out of the oven early, they were light on the top and they looked a bit unbaked, but brown on the edges, too soft to remove from the pan, had to wait a bit before I was able to transfer them. My kids said they were the best cookies I ever made!
So even though the three of us followed the same recipe, and we all got different results….we all agree that they are delicious and the best chocolate chip cookie (my mom even said so) , and I think they all look great! So from our kitchen to yours…enjoy!:)
Since this original post I have been making this cookie on a regular basis and it has become a favourite! I now only leave it in the fridge for 5 minutes rather than 10, and I swirl in some Nutella, a few spoons will suffice.
Are you up for a challenge? Make a batch of these cookies and let me know how yours turned out. Leave a comment on the blog, and if you follow me on Facebook send me a picture 🙂
What you will need:
- 2 and 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter melted & cooled*
1 cup brown sugar*
1/2 cup sugar
1 tsp vanilla
2 cups chocolate chips ( I used 1 cup semi- sweet and 1 cup milk chocolate)
Melt butter in a 2 qt pot on low heat, should still be warm. In the same pot combine the sugars and butter using a wooden spatula, stir until its nicely blended together.
Add in eggs and vanilla.
Sift together (I use a whisk) the flour, baking soda and salt, stir the flour mixture into the butter mixture with the wooden spoon. Mix till forms soft cookie dough, add in chocolate chips.
I sometimes like to add a few spoons of Nutella just swirl it in, it makes the cookie even softer and I love how it looks!
Chill cookie dough in the fridge for 5 to 10 minutes.
Line baking sheet with parchment, and drop dough by spoonfuls. Bake at 375 for 10 minutes or until edges are brown.
Allow to rest on cookie sheet for 30 seconds too one full minute, transfer to cooling rack and enjoy!
*I melt the butter on low heat, but it’s not hot and I like to add in the sugar and stir it in while it’s still warm, works out great every time!
*I use dark brown sugar, you can use use light or dark which ever you prefer