Chocolate and butterscotch

Why do I do this to myself?   I find recipes for chocolate chip cookies and I have to try them because in my mind, I have yet to find the perfect recipe.  I can’t believe that I’m still doing this, especially after the disastrous “Paula Deen Butter Disks” from last year.  Yet, I still plod onward.  It’s as if I have a disease, and the only cure is more chocolate chip cookie recipes!  I made two different recipes this week, and here’s the tale:

The First Cookie Batch

I made a new recipe this week, something I found on Pinterest.   Scott and I have a friend in the hospital, and she’s wanted cookies from me for a while, so I thought it would be the perfect opportunity to test something new.  They turned out ok, but far too flat for my liking.  I must not have followed the directions perfectly as they were pretty fussy.  I dislike fussy cookie recipes.  To me, recipes using room temperature butter should not have to be chilled in order to make the dough suitable for baking.  If you have an electric mixer, I say skip a step and use cold butter!  No chilling required.  Now, as you recoil in horror at those last words, let me finish the story.

So, yeah….the flat ones.  I’m not posting the recipe because I don’t like the way they turned out.  The flavor is there, and they were soft, but they left something to be desired in the looks department. Not overwhelmingly pretty.  Just…meh.  The batter was very ‘wet’.  It didn’t hold up as much as I thought it would, and that worried me just a little.  In reading the reviews for the recipe, people either really loved them, or disliked the way that they turned out.   Many asked if the baker who had posted the recipe had “packed” her brown sugar enough because their cookies were not turning out the way that hers did.  Any self-respecting baker is going to know to pack their brown sugar.  I found that kind of insulting, and I wasn’t even the person who posted the recipe!  Okay, no more ranting about brown sugar…

Since we’re on the subject of brown sugar, here’s a pic of my new measuring cups. 

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I love that they look like miniature saucepans!  They even have cute long handles on them!  Now that I look at it, you can see my polka dot phone cover too…

The Second Cookie Batch

We had to pick up chocolate chips, and of course we ended up with a bag of the mini chips (Because everything is cuter in miniature size).  Scott snatched up some butterscotch chips as well.  Okay, it looks like half and half it is.  And wouldn’t you know, there’s the “Has-Never-Failed” Toll House cookie recipe on the back of the bags!  And that is what I present to you!

What You Need

2 ¼ cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup butter (softened)

¾ cup sugar

¾ cup packed brown sugar

1 tsp vanilla

2 large eggs

2 cups chocolate chips

And Here’s What You Do

 

1)      Preheat oven to 375 degrees.

 

2)      Combine flour, baking soda, and salt in a small bowl.  Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by rounded tablespoon  onto ungreased baking sheets.

 

3)      Bake for 9 – 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

What I Did

 

I substituted half of the chocolate chips for butterscotch chips, and I used the mini semi-sweet chips instead of the regular sized chips.  Other than that, I followed the directions!

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These smelled like heaven when they were baking!  I love the combination of the chocolate and butterscotch.  They delicately balanced the other flavor without overpowering.  Scott really liked them, and that is what this blog is all about, right??

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Something interesting to note:  I am using my cookie scoop 95% of the time now.  It’s so much easier than trying to eyeball the amount of dough you put on the sheets.  Somehow, the cookies still end up different sizes. Not terribly different, but enough to notice.

I got the most amazing stuff last weekend!  We went to Williams Sonoma to finish up our registries and we picked up the coolest baking and cooking supplies!  After all of my preachings about parchment paper, I now have reusable baking parchment!  I know what you are thinking, “How is it reusable parchment??  Shenanigans!”  It’s reusable because it is not paper.  It’s more along the lines of a silicon baking mat, or silpat.  But it isn’t silicon.  It’s Teflon coated fiberglass.  You can cut it to fit your cookies sheets, it is usable up to 500 degrees, and completely washable.  Although, I think I need to either really scrub mine or they are stained.  You can still see where the cookies baked.  They’re really cool.  Here’s a pic:

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And we have a week to go until Easter!  I’ve already lined up recipes that I will be making next weekend!

 

Until next time,

Peace, Love, and Cupcakes

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