Cookies and a movie

Today is special – we have a guest chef! While producing her video for a school project, I thought it would be fun to share with you the great job she did along with a recipe for some great chocolate chip cookies. While this is not quite the exact recipe she used, it is pretty close. Hers smelled so good I made these for hubby – I substituted the regular sugars for the Splenda products so that they would be diabetic friendly. Taking some to work proved to be a good thing. They were a big hit. Enjoy the video, and enjoy the recipe.

Soft and chewy Chocolate Chip Cookies

Ingredients
11 1/2 ounces Ghiradelli Bittersweet Chocolate chips (you can use any flavor of chips)
1 cup butter or margarine, softened
3/4 cup sugar (I used Splenda Sugar Substitute)
3/4 cup brown sugar, packed (I used Splenda Brown Sugar Substitute)
2 large eggs
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts or pecans, chopped (optional) (I used chopped pecans)

Instructions
Heat oven to 375 degrees. Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.

I baked mine for exactly 9 minutes – they were poofy, soft and delicious.

Have a great week!

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4 responses

  1. Yum! Could almost smell them all the way to my house! Didnt get to see the finished product! Surely she didnt burn them because she looks so natural in the kitchen & in front of the camera! She has the ‘baker’ gift!!

    Sent from my iPhone

    • No she didn’t burn them and she did so good in her baking skills! She loves to cook, Joy, loves to drink hot tea, and is learning to quilt! Wonder who she takes after!

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