Sunday, November 7, 2010

Sunday, Sunday, Sunday...

I view Sunday as my day of rest..It's my day of doing what ever I want..sleeping in until noon, staying in my PJ's all day, baking, taking 3 hour baths, reading..what ever I want!!
I didn't get to do everything I wanted to do today but I did get some baking done. Whipped up a batch of chocolate chip cookies..(insert your imagined picture here because I forgot to take some!)

Here's the recipe that I feel I've perfected over the last 30 years or so...
When I bake I'm all about easy does it.  I have a fabric box that contains all my dry baking ingredients so all I have to do is pull it out and everything is there. I use butcher's paper under my mixer and measure out my dry ingredients on it so I can just throw it out after. I also use parchment paper on my cookie sheets, so I can just wipe them off when I'm done baking..its all about the easy at my house!

1 stick (1/2 cup) unsalted butter-softened
8 TBS butter flavored Crisco (I know..terrible but they are softer this way)
3/4 C packed light brown sugar
3/4 C sugar
2 eggs
1 tsp baking soda
1 tsp sea salt
1 tsp vanilla (I always add a dash more)
2 1/4 C unbleached flour
2 C of chocolate chips
1 C nuts if you like them
Preheat oven to 375 degrees

Beat butter, Crisco, and both sugars until creamy, add eggs until combined. Then add in baking soda, salt, and vanilla. Gradually add flour to mixture..once combined add chocolate chips and nuts (optional).  Drop cookie dough on to a cookie sheet and bake for 8-10 minutes.

I use a small cookie scoop to place dough on the cookie sheets.  Also, I take the cookies out when they are a little lighter in color and leave the cookies on the sheet for about 3 minutes.  This allows the cookies to keep cooking but not get to family likes soft almost mushy cookies.


  1. I think I'm going to try and make these with coconut flour when I get some this week. I've used chia flour to replace the eggs before but I'm not sure how chia flour will affect the taste!