These are soft and chewy but not dense. The secret is that the cookies are cooled on plates that have been inherited from the grandmother who used to use them for the same. It’s not quite the same, but a similar result can be achieved by cooling them on a thick stoneware plate or some of those nice white casseroles or a pizza stone at room temperature.
Many thanks to Kevin, whose cookies have encouraged me to keep trying to replicate his (:
Normal soft and delicious chocolate chip cookies:
2 sticks unsalted butter, softened. Keep wrappers for greasing the cookie sheets.
3 eggs, beaten
1 1/2 c brown sugar
1 t vanilla (see, see, lower case t. means teaspoon, whereas uppercase T. means Tablespoon.)
3 c flour
1 t baking soda
1 t salt (or 1/4 t if you use salted butter)
“Mix together wet ingredients (the four on top) in one bowl, and the
dry ingredients (3 below) in another. Once both are mixed, start
adding the dry ingredients to the wet a cup or so at a time and mix
until no flour or butter chunks are visible.
Add 12oz chocolate chips, or the filler of your choice.
Bake at 350 degrees for 10-11 minutes. You want them to be just
starting to brown when they come out. Let cool on the pan for 3-5
minutes, then transfer to planes and let cool for another 5+ minutes
What he said (:
Variation with chocolate and mint:
Mint Infused Butter: Oh, but since I can never seem to leave well enough alone, I made my last batch with mint infused butter. Before you start, take some of the butter (half what you’ll use for the mint cookies), melt it. Stir in many shakes of dried mint leaves to reconstitute them. Let it cool at room temperature for a while (at least till tasting the mint leads to a chewy feel instead of a dried feel; I’d say 15-30 minutes is safe) or over night. Use butter as usual. Mm, so tasty!
Melt Buttery Chocolate into Batter: And I also melted about 1/5 to 1/4 of the butter and chocolate and stirred that in at the end to make them kind of like brownies. Heat in a pan, microwave, or just stick in the oven for a minute in something that won’t drip, which is what I did, till the butter melts. The chips tend to keep their shape till you stir them even when melted. It makes the skin on the baked cookies look a little like awesome scales, thus the dinosaur name.
OK, OK, maybe I’ve been doing a little too much elementary school outreach. Or playing with my niece too much. Or maybe I’ve just never outgrown my love for dinosaurs. But one thing is for sure: the world is more fun because of it. I even found a cute little alligator-esque dinosaur head shaped cookie! (see below for tooth and lazy eyes drawn in) I love the recipe without variation too, but it’s fun to be different sometimes too.
These will not last long, I can guarantee that. And that’s with competition from girl scout cookies, which is saying quite a lot!