chocolate chip cookies
A few weeks ago, a post over at In Jennie’s Kitchen caught my eye. Jennifer posted about her best chocolate chip cookies, cookies whose development has been in the works for years. I certainly haven’t invested the time to perfect my own chocolate chip cookies, so I thought I’d give hers a try.
My husband keeps coming home from the store with refrigerated cookie dough, and I really want to break him of that habit. I’d much rather have some homemade dough in our freezer waiting to be baked. Hence, these cookies.
I followed Jennifer’s recipe to a tee except for the chocolate. Her recipe uses Guittard 55% chocolate discs in place of chocolate chips. Since none of the stores around here carry any chocolate discs, much less Guittard, I used Ghirardelli semisweet chocolate chips. I chose semisweet over bittersweet because…well, just because.
The verdict? These are delicious chocolate chip cookies. They’re best warm out of the oven, and I have confirmation of that from my taste-testing children. My daughter declared that these were, “not too hot but warm and melty and yummy!” And then she THANKED me. Yes, you heard it. She thanked me for making them. Compliments and politeness all in the same 30 second timespan.
If she keeps that up, the bag of frozen cookie dough balls may not stick around in our freezer very long.
