But what's even better? The cookie straight out of the oven that's so soft you have to eat it with a fork, so warm you burn your tongue on melted chocolate and have to cool it down with a glass of milk.
It took me so many depressingly hard batches of cookies to realize I wasn't taking them out of the oven soon enough.
I've always used the standard Betty Crocker chocolate chip cookie recipe, but I forget the nuts and use chocolate chunks instead of chips. And there are a few things I've found important with most cookies:
1. Bake with caution!
I take them out as soon as they have any kind of color on the top. They'll be very soft, and you
might think they're not done, but they'll stiffen up more as they sit.
2. Don't skip softening your butter.
It's important! But don't let it melt either. Give it time to get to room temperature on the counter.
3. Out of vanilla?
I've used dark rum on many similar occasions and never noticed a difference. But I'm also not
very refined.
Anyway, an overly hard cookie is a waste of calories, so I babysit mine closely when they're in the oven. Find the recipe here.
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| Lemon Poppy Seed Cookies |
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| Earl Grey Tea Cookies |
