I don't speak French, though I wish I did. Anything you say automatically sounds ten times better in French. I was really at odds to even post my chocolate chip cookies...because ANYONE can make chocolate chip cookies. These aren't special...no secret ingredients. Just really good num nums. So I thought...hey I'll just lure people in with a fancy French name so like y'all will think I'm really cosmopolitan and not a hick playing with the English to French translator. Um. Yeah. I don't think it worked.
I'm a jerk.
I forgot my husband's birthday.
I knew the date.
I just had my days mixed up.
Thankfully he has a sense of humor.
|Apparently my husband never read this book.|
Then to top it all off the dog barfed today on the welcome mat. I almost stepped in it. I guess that's what I get for laughing at my husband eating the Jambalaya seasoned with Buster's saliva. I'm making up for it though. I can't quite share it with you yet because the treat I'm making for my husband is the Daring Baker's Challenge for this month. I wish you could smell my house right now...its unbelievable!
Anyhow here is the recipe for the chocolate chip cookies I make. It's one of those recipes I never wrote down cuz I make them all the time and I just kind of know it by heart. I love these. They are a crispy cookie. I leave them out in the open for a day just to get them a little crispier. I can dunk them in milk and the cookie holds its integrity as I suck the milk out when I take a bite! That there is bliss.
Chocolate Chip Cookies by Momma Cupcake
- 2 1/2 cups all purpose flour
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter
- 1/2 cup veg shortening
- 1/2 cup vanilla sugar
- 2 eggs, room temp
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1 tsp sea salt
- 2 pkgs of chocolate chips
- 2 cups of whole pecans
- Sift dry ingredients together in a medium size bowl.
- In your stand mixer cream together butter, shortening, and sugars.
- Beat till light and fluffy.
- Add vanilla and eggs and beat for one minute.
- Add dry ingredients and beat until just incorporated.
- Add chocolate chips and pecans and beat until chips and pecans are well distributed.
- Refrigerate for one hour.
- Heat oven to 350.
- Roll cookies into 1 inch balls.
- Bake for 12 minutes or until golden brown on lightly greased cookie sheets.