Hello lovely Captivating Quill readers! Today I thought I’d share with you one of my favorite cookie recipes of all time. I wish I could claim this recipe as my own, but alas, it is not. No folks, this wonderfully crafted delectable belongs to a cute little café called the Acorn Market (is that not the most precious name ever!)
This café specializes in the most amazing sandwiches and—you guessed it—cookies. I can honestly say that I’ve never had a bad cookie (or sandwich) from this lovely place and a few years ago I was lucky enough to stumble across the owners blog to find that she so nicely shared a few of her recipes. These chocolate chip cookies I’m sharing with you today are my absolute favorite. They're perfectly crispy on the outside and perfectly soft on the inside. Just make sure you follow the directions carefully so you can achieve that bakery style cookie. Below is her exact recipe (and words, lol). To find more of her recipes, please visit this link: http://acornmarket.blogspot.com/. I hope you enjoy them as much as my family does.
Merry Christmas and Happy Holidays!
Acorn Market Chocolate Chip Cookies
2 sticks room temperature BUTTER (the real deal, unsalted)
3/4c. granulated sugar
3/4c. light brown sugar
1T. real vanilla
2t. baking soda
2 eggs (at room temperature - just float 'em in a bowl of warm water until you need them)
2 3/4c. all purpose flour
2c. chocolate chips (FROZEN) - put them in the freezer as soon as you get them home from the store. When added to the batter they will chill it immediately and keep your cookie from spreading out as it cooks. This is the most important step!
Pull out the stand mixer and let’s go.
Put the butter and the two kinds of sugar into the bowl. Mix on low for a minute then up to med-high. Now walk away. The secret to a thick cookie, a bakery style cookie - is beating the sugar and butter until it doubles in volume. This is what incorporates air into the batter thus providing a high rising cookie. Let it mix for a FULL 6 - 8 minutes.
Now add your eggs and vanilla. Beat another 3-4 minutes. Fold laundry. Empty your dishwasher. Crochet a granny square (more on that another day).
Okay now look into the bowl. Heaps of fluffy goodness.
Stir the salt and soda into your measured flour. Turn the mixer on low and add the flour quickly. You don't want to over mix now as you will deflate your batter and your cookies will be tough and flat. No one wants that.
As soon as the last bit of flour is mixed in (2min. total) dump in the chips. Give it a few quick stirs just to incorporate and STOP!
Now scoop those puppies with a muffin scoop onto some parchment paper lined cookie sheets, throw them into a 350' oven and wait 11 minutes. Pull them out and cool at least 20 minutes before you remove them.
The McKades of Texas, Book 3
by Kimberly Lewis
Luke by Kimberly Lewis
Genre: Contemporary Romance/Western
Heat Level: 4
Language Level: 4
Violence Level: 1
Click here to learn more about content ratings.