First episode of the new series!! I am so excited that it’s here and I can finally share it with you. Mondays will be sweet again. 🙂 I think it’s good to start the week off right and what better way than do it with chocolate?
The time has come for these to appear on the series. The famous New York Times Chocolate Chip Cookies happened in my kitchen. And you know what? I am not impressed.
My Hubby is very particular about his chocolate chips cookies. He has this magical ability to recognize the perfection in them. As I refuse to buy a ready-made dough in a tube, I am looking far and low for the best recipe.
Why do you think his favorite cookies are snickerdoodle and not the all-time-classic chocolate chip?
Because I have not perfected them yet… And when it comes to classics – I want perfection.
So I have been on the hunt for the best chocolate chip cookies recipe. I tried so many of them, I could write a book about it! Few times I actually got them right! I was happy and content.
Until I made them again… and they would raise too much… and be too chunky….
What are the features I am looking for? Flat, crispy edges, gooey and chewy inside, studded with chocolate chips and “when you pull the cookie apart it has to have the gooey threads”.
Yes, I did Google it out.
And got 2,3 million results!
It means that I am not the only one who wants my chocolate chip cookies that way.
And that 2 million people found the secret to it and I am not one of them…
But I am not being discouraged by the statistics! I accept the challenge with grace! I will make batches and batches until my apron hangs on a single thread and there is no more flour in town!
Aaaanyways, at this point I am baking the cookie dough without the chips. I will bake a first dozen and then I know if it’s what I am looking for. This time, the cookie was chewy on the inside and had the crispy edges, but it was too chunky, and there was no gooey threads.
So I added white chocolate chips and raisins to the dough and instantly, magical-y the cookie was accepted and yummy.
White Chocolate Chips and Raisins Cookies
1 1/2 c all-purpose flour
1/2 tsp baking soda
4 oz. butter, softened
1/2 c granulated sugar
1/2 c packed brown sugar
1/4 tsp salt
1 tsp vanilla extract
1 1/2 c white chocolate chips
1/2 c raisins
Preheat your oven to 350 degrees.
In a medium mixing bowl, whisk together the dry ingredients ( flour, soda ). Set aside.
In a large mixing bowl, beat the butter for 2 minutes. Add sugars and salt. Beat until fluffy.
Add the egg and vanilla. Mix until incorporated. Add the flour mixture and stir it in.
Add the chips and raisins and stir again. Scoop the dough with a cookie scoop or a tablespoon onto the baking sheet.
Bake 11-12 minutes, until the edges start to brown.
Cool on a wire rack.
Please, don’t think it’s a reject cookie recipe. They are really delicious! If you are a fan of white chocolate and raisins combo – you will love these!
I will keep you posted on my search and if you have any tips or suggestions, please feel free to leave them in the comments. I am eager to hear them!
How do you like your chocolate chip cookies?
Linking up to Weekend Potluck.