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.

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!!

Aunt Bea's Potato Salad

  This should be titled "How I Make Potato Salad" because Aunt Bea didn't use a recipe with measurements.    Boil 4 large russet potatoes Boil 4 eggs (I use more because I like more egg in my potato salad) When cooled, peel potatoes and eggs and chop into bite-sized pieces. Chop sweet pickles (as many as you like) and add to the potatoes and eggs. Add mayo (I use Miracle Whip), I just eyeball it to see what I think will coat everything well.  Go light because you can always add more if needed. Add mustard (about a Tablespoon, or more if you like) Add salt and pepper to taste. Add a little pickle juice to moisten.   Aunt Bea added about a Tablespoon of sugar but since the pickles are very sweet I do not add sugar. Mix all.  Taste to see if anything needs adjusting. * If you like your potatoes chunky then you can set it in the fridge to chill before mixing.  If you want them a little more "mashed" then you can mix it while its still warm. ...