My excuse: Studying for the CPA. It not only takes up time, but also brain power (and motivation). So I'm sorry in advance if I'm a little slow posting in 2011!
But in any case... here's the recipe to my new "secret" ingredient chocolate chip cookie. The original name on The Pioneer Woman blog is Malted Milk Chocolate Chip Cookies. GREAT cookies... but I do love malted milk (daddy makes the best malts ever)... and they weren't malty enough for me. So now I refer to the malt in my new stand-by chocolate chip cookie recipe as the "secret ingredient" because you can barely taste it but it still makes for an addictive chocolate chip cookie.
Step-by-step instructions with beautiful pictures and entertaining commentary on The Pioneer Woman blog.
Boring recipe with a slight change (dark chocolate chips instead of milk chocolate chips) is below. Yum!
INGREDIENTS
1 cup (2 Sticks) Unsalted Butter Softened
¾ cups Golden Brown Sugar
¾ cups Sugar
2 whole Eggs
2 teaspoons Vanilla Extract
2 cups All-purpose Flour
1-¼ teaspoon Baking Soda
1-¼ teaspoon Salt
½ cups (rounded) Malted Milk Powder
1 bag (12 Ounce) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
DIRECTIONS
Preheat oven to 375 degrees.
Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.
Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.
Add chocolate chips and stir in gently.
Drop by teaspoonfuls (I LOVE my cookie scoop!!!) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies.
My little note: My cookies never come out as thin and crispy as The Pioneer Woman's. Still delicious, but they just look like normal chocolate cookies and not like the photos on her blog. That's all!
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