Eureka!

...I have found the perfect cookie recipe--at least for me. I love when chocolate chip cookies are thick, kind of crunchy, with lots of chocolate chips. And everytime I made cookies, they ended up being, well, flat.


But yesterday in the Oklahoma Daily Newspaper, I came across an article about how to make a better cookie. I decided to try one of the recipes they listed and also use their advice.


Here is the recipe (with a little twist from me) and some of the tips I read (in parenthesis):

Chocolate Chip Cookies

1/2 c unsalted butter

(use the best butter you can buy. Yes, better butter really does make the batter better! Also, make sure it is room temperature)

1 c light brown sugar

3 T granulated sugar

1 egg (also room temperature)

2 t vanilla extract

1 3/4 c flour

1/2 t salt

1/2 t baking soda

1/2 t baking powder

1 bag of chocolate chips

1 1/2 t chai tea powder (I used Oregan Chai Original Chai Tea)

1. Preheat oven to 300 degrees. (Believe me the lower, slower bake is the way to go!) Line baking sheets with parchment paper.
2. In a large bowl using an electric mixer on medium speed, beat butter, brown sugar and white sugar until fluffy, about 3-5 minutes. (Really whip the butter and sugar--it is the secret to a really good cookie.)
3. Beat in egg and vanilla extract until well combined. (Also, be sure to scrape down the sides and bottom of the bowl while you are mixing with a spatula.)
4. In a large bowl, sift together flour, salt, baking soda and baking powder. Reduce speed to low, add flour mixture to butter-sugar mixture and mix for about 15 seconds. (Do not overmix the dry ingredients or you will get a dry, tough cookie. Mix until they are just incorporated and then stop.)
5. Using a rubber spatula, stir in chocolate chips and chai tea powder.
6. Using a 1-oz scoop or a 2 T measure, drop dough onto sheets in dollops about 3 inches apart. Gently press on dough with back of spoon to spread dough into 2-in circles.
7. Bake about 20 minutes or until cookies are nicely browned around edges. (It is better to bake one minute to short than 30 seconds too long because cookies continue to bake outside the oven. So if they look like they are not quite done, you might want to take them out, especially if you like soft cookies.)
8. Remove from oven, cool on baking sheets for 2 minutes, then transfer to wire rack to cool completely.

Enjoy! I know we are! :)

See, Rhett even has the milk mustache. Too cute! You can almost look past the fact that his mouth is open, showing the contents...almost. See, Christy, how much fun you are going to have? :)


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And to make my post a long one, because I won't be around tomorrow (going to a scrapbook retreat with my mom. Yes, I am so excited!!), here is some photos of Noah telling an especially exciting story:

"For show and share, my friend brought a diamond! And it was as big as my head!"

"And I got to hold it and when I did I saw that it had something inside. It was my memories! The diamond had my memories inside of it!"

"This is a true story, Mom. Rhett, I'm serious."

Now you tell me. Do you think this face could ever lie? :)

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Have a wonderful weekend! I know that Seth is planning on having a good time with the boys and I am planning on getting a lot of scrapping done! And have fun while I am at it! :)