This afternoon I found myself with some unexpected extra time and instead of doing chores, or relaxing I decided to make some chocolate chip cookies. Earlier this week I made the Cook’s Illustrated Perfect Chocolate Chip cookies but I gave them to a friend who did a huge favor for me. I’ve been craving chocolate chip cookies ever since then. It was difficult for me to move beyond the Cook’s Illustrated cookie, because I love everything about them, but today I just wanted a quick cookie to satisfy the craving. I was going to make the recipe on the back of the Hershey’s Special Dark Chocolate Chip bag, but when I went to measure out the flour I realized that I didn’t have enough all purpose flour so I made some substitutions which worked out fine. I only baked twelve of the cookies. The rest of the dough is in the refrigerator and I’ll bake more of them tomorrow.
These cookies are very good and I would make them again. They are crisp on the edges, and chewy in the center. They are not at all cakey.
Modified Hershey’s Classic Special Dark Chocolate Chip Cookies
1 c. softened butter
3/4 c. sugar
3/4 c. light brown sugar
1 tsp. vanilla extract
1 c. all purpose flour
1/2 c. cake flour
3/4 c. bread flour
1 t. baking soda
1/2 tsp. salt
2 c. Hershey’s Special Dark Chocolate Chips
Preheat the oven to 375 degrees.
Cream together then butter, sugars and vanilla until light and fluffy. Add the eggs and beat well. Add the dry ingredients and mix well. Stir in the chocolate chips.
Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes rotating the cookie sheet after 5 minutes. Cool on the cookie sheet for 2 minutes. Remove the cookies and cool on a wire rack.