I’m not a baker. And I am trying to work on that. I also told you that when I made the Swig Sugar Cookies. But when Greg came home raving about chocolate chip cookies somebody made and brought to work, I needed to give the recipe a try! Now I don’t think I have ever made plain chocolate chip cookies. So I gave it a go. To prove I was a true housewife or something. The first time I made them the dough tasted yummy and the cookies were delish right out of the oven. But then next day, they were hard as a rock. Very sad. I googled why this happened. The first conclusion I came to is I added too much flour. They were much too puffy. The next conclusion I came to is it totally matters what shape your butter is in when you add it to your recipe. I bet you are shaking your head at me and saying “duh” but I really had no idea. I had half melted butter half kinda soft butter that time. I am a forgetful person and when it comes to leaving out butter to have at room temperature by the time I am ready to make cookies, it just doesn’t happen. I found a trick to help me get my butter at room temperate quickly when I forget to set it out ahead of time, which is always. Defrost the butter in the microwave! I flip each side of the cube of butter until I can softly squish the butter in with my finger. With the hard detective work I did on these cookies, I made another batch. The results were delicious! Now I must share:
Chocolate Chip Cookies
This recipe makes A LOT of cookies. Be prepared to share, freeze, and eat many cookies.
Oh yes, Greg and Lydia were quite impressed with my cookie skills the second time around too. Maybe I am a true housewife after all.