I can’t believe it’s Friday already! I started to write this post on Monday, and didn’t get back around to it until now. I suppose that’s a testament to my schedule these days — my life is a constant whirlwind of deadlines and meetings and homework and job-searching. But better late than never, right? These cookies actually came out of the oven late Monday night, and are long gone now, but they left a lovely little memory in their place.
Usually I can only afford to give up time and precious baking resources for one baking adventure each week — if time and money were no object I can’t even begin to image the trouble I’d get into. But this past weekend was a rare one, because I had EXCUSES to bake! I wasn’t just doing it for fun, there was a reason, a purpose, so I didn’t feel the slightest bit of remorse when I went through double the flour, chocolate chips, and sugar I usually use. I didn’t feel bad about the homework that got pushed to the next day either…
At any rate, my Valentine’s (or anytime) Muffins were on the docket for a long time. They came out beautifully, so the cookies really had no chance of standing up to them, but they certainly held their ground. I had to conduct interviews for one of my classes, and so naturally I used my baking prowess to convince my friends to come — I’ve learned that if you offer fresh baked goods, chances are you’ll get what you want. So that’s precisely what I did!
I altered a recipe I found on Baking Bites for Salted Dark Chocolate Chunk Cookies. I didn’t have salted dark chocolate, but I liked the rest of the recipe, so I substituted white and dark chocolate chips, and they came out delicious! I added a tablespoon of vanilla greek yogurt as well — I always find that a tablespoon of sour cream or yogurt really keeps the cookies moist and chewy, which is exactly how I like them. I also added extra brown sugar — 1/4 cup, I believe. They came out thin and chewy and rich — yum! I think if I made them the same way again, I’d add an extra egg, just to give them a bit more bulk. I prefer my cookies extra chewy, but I don’t like them to be too thin.
As I said, I altered the recipe a bit, so below is what I did, but if you want the original you can click the link above.
White Chocolate Choco Chip Cookies
1/4 cup oatmeal, ground in a food processor, or finely chopped
1 2/3 cup all purpose flour
3/4 tsp baking soda
1/4 tsp salt 3/4 cup butter, room temperature
1/2 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
1 large egg
1 tbsp yogurt or sour cream (optional)
3/4 cup chocolate chips (of any kind!)
Preheat oven to 350F. Line a baking sheet with parchment paper.
Place oatmeal in the food processor and whiz until very fine. In a medium bowl, stir together flour, ground oats, baking soda and salt.
In a large bowl, cream butter and sugars until light and fluffy. Beat in vanilla extract, egg and yogurt/sour cream until smooth. With the mixer on low speed or working by hand, gradually add in all the flour mixture, stopping when the dough has just come together and no streaks of flour remain.
If you like thin, rich, chewy chocolate chip cookies, these are the ones for you! Until next time…
With love, and sugar. Enjoy!