Wednesday, April 18, 2012

No-mixer-needed for Best Chocolate Chip Cookies of all time

St. Patrick’s Day was of course last month, and so I’m a bit delayed on this post from that holiday of the best chocolate chip cookie that my friend Kelly had brought to my attention that weekend (she stumbled across this recipe online and we came to notice if originated from the Food Network Kitchens as well). She had asked me to come over to help bake and munch on some goodies given it was a Friday night. I asked if she needed my Kitchen Aid Mixer, and she said “nope, you don’t need it for this recipe!” I’m sure you just had the same thought as me, “no way, how?” Well it’s true and these stay chewy 4-5 days after you make them. The original recipe calls for unsalted butter and then use salt, but we just used a stick of salted butter and they were so good! Enjoy!

1 stick butter (salted)
¾ cup packed brown sugar
¾ cup sugar
2 eggs
1 tsp. vanilla extract
12 oz. bag semi sweet morsels
2 ¼ cup flour
¾ tsp baking soda
**you'll see in my photos some green mint M&M's (we added a few of these for some green color in lieu of St. Patrick's Day) 
·         Preheat your oven to 375 degrees. Melt butter in a microwave safe container. While the butter cools, combine flour, baking soda, and salt in a small bowl.
·         Combine butter with remaining ingredients in a large bowl. Be careful not to overmix the wet ingredients! They should be just combined.
·         Stir the chocolate chips into your wet ingredients.
·         Dump dry ingredients into wet ingredients and mix with a wooden spoon. Do not overmix! Again, ingredients should be  just blended. We’ve found that over mixing leads to flat cookies, and when done right, these cookies are dense and fluffy. 
·         Using a cookie scoop, spoon, or your hands, make 1.5-inch balls of dough, and drop them on the cookie sheet.
·         Cook for 10-12 minutes. After removing from oven, allow to cool for 1-2 minutes, and then move to a cooling rack.

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