For a long time I stuck by the same ole choco chip cookie recipe. The last few times I’ve made them, I wasn’t happy with the results. The cookies failed me! How hard is it to make cookies not taste good? Actually almost impossible. So I changed the bitch up. This time I was going for a chewy, soft consistency. Success!
No need for any fancy equipment here – get one bowl for all the wetish ingredients (melted butter, sugar, eggs, vanilla) and mix up real good. mmm butter and sugar, best thing eva. Next, in a separate bowl add together the dry ingredients (flour, baking soda & salt). About 1/2 cup at a time, pour the floury dry ingredients into the butter sugar goodness – mixing really well. Once its all combined then add choco – I chopped up a semi sweet choco bar, but any good tasting choco will do.
Now make small balls (hehe) good enough spaced apart so they don’t overlap. Or, if you like touchin cookies, go ahead and touch away.
12-15 minutes later, they are done! I burnt the bottom of the first batch, so for the next I took them out even though they were a bit raw in the center. Salmonella poisening really isn’t that bad.
Recipe adapted from Smitten Kitchen, adapted from AllRecipes.com adapted from yo mama
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
3/4 cup brown sugar
1/2 cup white sugar
1 tablespoon pure vanilla extract, none of that artificial shiat
1 egg
1 egg yolk
100 g chopped up chocolate bar
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Katie says
Hi Allie,Sorry for leaving this as a comment, but I couldn't find your email anywhere. Everyone has a favorite comfort dish, but as I pointed out in this recent blog post, it’s sometimes challenging to satisfy our cravings from home here in Argentina. We can’t always get our hands on the necessary ingredients, and even if we do, sometimes we get sticker shot from the price! In some cases, I’ve given up on certain recipes altogether, but most of the time I’ve found a way to make changes to the dishes to take advantage of the products that are available here in Argentina.With this in mind, I thought it would be fun to organize an “expat cookbook” group post. Here’s the idea: Come up with your best “tweaked” American recipe that uses ingredients/measurements that are readily available in Argentina. Post the recipe on your blog, and then send me the link to your post along with a photo of the recipe. I’ll round up everyone’s submissions into a group post on Seashells and Sunflowers with links to your posts, creating a virtual cookbook of made-over American recipes.I ask that you post your recipe during the weekend of March 27th/28th with a link to my blog, and I will post the group blog on Monday, March 29th with individual links to all of you. Please let me know if you’re planning to participate. If you have other blog friends who you’d think would like to participate, please forward them this message.Un beso,Katie