The other weekend a bunch of us threw a huge out-at-the-beach-bonfire party where we made hot dogs and s'mores. We bought a ton of everything, and there was a sale on the chocolate, so we bought four bars of Hershey's chocolate bars (3 milk, 1 special dark) and I bought myself a Lindt spicy chocolate which had ground chili pepper in it. I was thinking, it's freaking February, it's going to be frigid when night hits, I want some heat to my warm and toasty s'more.
So afterwards when we had all that leftover chocolate (the group finished maybe a bar and a half) Jeff said he was craving chocolate chunk cookies with all the leftover chocolate. So I decided to make my old cookie recipe I came up with while I was in college, which I was obsessed with because they're super soft cookies that stay super soft for days. Which I still like, they taste really good, and this time I made them a bit different from usual and I didn't like the result as much-- but anyway, I think what I want in a chocolate chip cookie has changed. Again. So luckily I still have a ton of the chocolate chunks left for another batch once this one is completely finished.
But anyway, the thing about my chocolate chip cookies is that they're super sweet and super soft and the dough has a lot of flavour. That's important to me, I don't want a bland dough with just chocolate chips, I want a complete experience. I want to taste everything, not just have filler for something else to sit in. Which is why I add spices to my cookie dough (for most of my cookies, and also because of my love affair with cinnamon). I also was in a health kick when I first made these, and I like the wheat, I think they keep this from being too breadlike... which, I didn't use this time, and these remind me (this time) of muffin tops. They're sort of quickbready. It's really good, but... hm. The First Ever version (v1.0) of my cookies was made with melted butter and a bit of honey butter and was SUPER rich and kind of... well, heck, I barely remember, it's been awhile since I've made them. But they were tasty, I remember that, but I think after awhile they weren't what I wanted either.
But despite the texture the flavour is all there. Jeff and I really like them, though it makes quite a few. I added M&Ms to a few of them, but mostly these are just straight up chocolate chunk. I'm gonna have to add more butter next time, I believe, and while I may still do the thing with the eggs I used to do, I might up the white sugar ratio too. I think I want them slightly crunchier, but still soft in the middle. Yeah, yeah, that sounds good....
Stephanie's Chocolate Chip Cookies, Version 2.0
1 ½ cups flour
½ cup whole wheat flour
¼ teaspoon baking soda
½ teaspoon baking powder
1/4 teaspoon salt
¼ cup butter
3 tablespoons margarine
1 cup brown sugar, packed
3/8 cup sugar
1 tablespoon vanilla
2 egg yolks
1 egg white
1 ½ cups chocolate chips
½ teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon ginger
Oven at 350 Degrees.
Cream together the sugar and butter. In a separate bowl, mix together the egg yolks and vanilla. Mix into the butter mixture until creamy. In a medium bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Mix into batter. In a small bowl, beat the egg whites until fluffy, then fold into the cookie mixture. Fold in the chocolate chips. Drop balls onto a prepared cookie sheet and bake 15-17 minutes.
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