Friday, September 4, 2009

All kinds of Cookies

A few years ago at my dad's urging, my mom treated herself to a professional Kitchen Aid stand mixer. Since then, she has used it to create about four billion batches of amazing cookies. I myself am not much of a cookie maker so I asked her to contribute some posts of her favorite cookie recipes. Thanks mom! This blog is top heavy on Mexican recipes and recipes containing definitely needed some balancing out!


This morning I decided to make a batch of the best chocolate chip cookie’s ever. This is from, one of the sites I like to peruse whenever I have a chance.

Yesterday I bought a Baker’s Secret cookie sheet. I feel almost as if I’m betraying my 20+ year old air bake cookie sheets, but, hey, we don’t owe each other. My sous chef Cookie and I baked the first batch on my new Baker’s Secret sheet. I set the timer for 15 minutes and went on about with some other things I needed to do and before I knew it I could smell them burning, I couldn’t believe it, at ten minutes they were ruined!!!!

So, here I was, banging around and cussing the ten bucks I dropped on that new cookie sheet and am praising my antique air bake sheets, which I pull out for the next batch. I set them for 14 minutes, go about cleaning up the kitchen, and at about ten minutes I could smell them burning!!!

OMG! What is wrong in the universe today? Have I gone crazy? I’ve made these cookies dozens of times and they are always perfect!!! Finally, I figured out that I'd set the temp at 400 rather than 325!!! I can’t believe I did that, I cannot imagine what possessed me, and of all the stupid mistakes I’ve made that’s never been one of them, but, it won’t ever happen again.

I’ve made this recipe using dark chocolate, semi-sweet chocolate and Andes Crème De Menth chips, and they are all wonderful. I use my large scoop and get 20 to 22 cookies. Another reason I particularly love this recipe is you can bake them the minute you decide to without having to wait for the butter to soften to room temperature.


2 c all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 c unsalted butter, melted and cooled
1 c packed brown sugar
1/2 c white sugar
1 Tbsp vanilla extract
1 egg + 1 egg yolk
2 c semi-sweet chocolate chips

Preheat oven to 325. Grease cookie sheets or line with parchment paper.

Sift together flour, baking soda and salt and set aside.

Cream the melted butter and two sugars until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in sifted ingredients until just blended. Stir in chips with a spoon.

Tip: chilling the dough about a half hour before baking makes the cookies spread out nice and round with fewer jagged edges.

Drop by 1/4 cup about 3” apart and bake for 15 to 17 minutes, or until edges are lightly toasted.


  1. Regardless of what kind of chocolate chips you use, I would devour these. I'm a sucker for any chocolate chip cookie!

  2. So glad I am not the only one who makes mistakes, even on recipes I think I know by heart. Isn't parchment paper great. I was 55 years old before I figured out that parchment paper was the way to make cookies. Norma - Hilary's friend.

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