Skip to main content

Amber's Favorite Chocolate Chip Cookies

I love thin, crispy, chewy cookies and these fit the bill perfectly!  I found the recipe for these
cookies on Amanda's blog Girl Who Bakes and they have since become my go-to chocolate chip cookie recipe.    

Ingredients:

1 cup unsalted butter
1 cup brown sugar
1 cup white sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda 
1 1/2 tsp salt
2 tsp cinnamon
1 1/2 cups chocolate chips 



1. Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper.

2.  Cream sugars and butter in the stand of a mixing bowl until light and fluffy. add egg and vanilla and mix until evenly combined.

3. Add flour, baking soda, salt and cinnamon to mixing bowl and combine.

4. Add chocolate chips and stir by hand until evenly distributed.

5. Drop cookies six to a sheet and baking for 8-12 minutes or until golden brown, rotating halfway through.  (I use a cookie scoop to ensure they are the same size and shape) 

6. Let cookies rest for 2-3 minutes on baking sheet before carefully transferring to wire rack.


nutritional information:

calories: 108, fat: 5.21g, cholesterol: 14mg, sodium: 102mg, carbs: 15.06g, fiber: 0.46g, sugars: 11.51g, protein: 0.78g. 

Comments

Popular posts from this blog

Petersburg Frostop Coney Sauce

The Frostop in Petersburg was well known for their coneys. This is their recipe. We have enjoyed this recipe in our family for years. 3 lb. hamburger 1 cup chopped onion 2 bottles of Del Monte catchup 3 T sugar 1 T vinegar 1 T Worcestershire sauce In a large pan brown meat and onion in water until very fine and no longer pink. Drain off water and grease and return to the pan. While draining mix remaining ingredients in the pan. Add beef and simmer. Serve on hot dogs or plain on a bun.

Angelo Pellegrini's Magnificent Minestrone

I was given this recipe from a good friend in Seattle. Its really wonderful! I don't even like Minestrone but I love this. 4 slices bacon, fried and crumbled (optional) 3TBS olive oil 1 med. onion, chopped 3 garlic cloves, chopped 1 lg. can (28oz.) crushed tomatoes 2 med. carrots, sliced 1 cup sliced zucchini rounds 1 can Campbell's 'Bean with Bacon' soup 2 cans beef broth 1/3 head cabbage, shredded 1 tsp. dried sweet basil 1/4 cup minced parsley Shredded Parmesan cheese Cook bacon and set aside. Saute garlic and onion in oil until golden, stirring continuously. Add beef broth and vegetables and basil. Simmer until vegetables are tender (about 30 min.). Add Bean with Bacon soup and crumbled bacon and let cook for another 10 min. Serve with shredded Parmesan cheese and crusty bread. *I put the cheese in the bowl and then ladle soup over it so it melts.

Mom's Carmel Coated Yule Logs

What can you say ... caramel, pecans, and sweet creamy filling.  What's not to love??  As far back as I can remember my mother made these every year at Christmas.  Its just not "Christmas" without them. 1/3 cup soft butter 1/3 cup light corn syrup 1/2 teaspoon salt 1 teaspoon vanilla 1 pound box confections sugar Carmels Pecans Fondant Center: Blend butter, syrup, salt and vanilla until creamy.  Mix in all of confections sugar.  Mix well.  Turn onto counter and knead with hands until smooth.  Divide into rolls and store in cool place covered with a damp cloth.  Let sit several hours. Melt 1 lb. carmels and 2 tablespoons of milk and stir till smooth.  Spoon melted carmel over the rolls and roll in pecans.  Chill.  Mom (Judy) always made these at Christmas.  Yummmm!!