Buttery, crunchy, wafer thin, chocolate chip laden cookies. As close to candy as a cookie can get. Bet you can't have just one!
I love chocolate chip cookies. Who doesn't? Whether plump and soft with lots of walnuts, or crispy sweet with cakey crumbs and oatmeal goodness, jeepers, they're all just....... yummy.
We take our hats off to you, Ruth Graves Wakefield, of the famed Toll House Inn (1930) near Whitman, Massachusetts for creating what remains the heart of our cookie obsession.
Over the years, I've made handfuls of different versions of chocolate chip cookies. And they're all good. I've never met a CCC that hasn't given me just what I was looking for. Probably most often, I easily fall back on that Toll House classic. Classics are always hard to beat.
But, ah ha!!! There's a skinny, new chippie in town with a seductive, buttery crunch and a sweet, soft whisper of cinnamon. What was once old is new again.
I found this keeper of a recipe on the Girl Who Bakes food blog. Turns out 'Top Secret Recipe - My Sister's Chocolate Chip Cookies' really is IRRESISTIBLE. Especially if you're into sweet, butter-crunch, chocolate chip yumminess. Thanks plenty Girl Who Bakes and your sister too!
1 cup brown sugar
1 cup white sugar
1 egg, beaten
1 teaspoon good vanilla (Olé!)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
1 1/2 cups chocolate chips
Preheat oven to 350F and line baking sheets with parchment paper. Cream sugars and butter in mixing bowl until light and fluffy. Add egg and vanilla and mix until evenly combined. Add flour, baking soda, salt and cinnamon to mixing bowl and combine. Add chocolate chips and stir by hand until evenly distributed.
Drop cookies, in about 2 teaspoonful plops, eight to a sheet (these cookies spread!) and bake for 10-12 minutes or until golden brown. Let cookies rest for 2-3 minutes on baking sheet before carefully transferring to wire rack.
Yummy, yummy, yummy, I got love in my tummy! Do you?