A few months ago I decided I wanted to start a tradition, something we could do with our little growing family, and Jennifer Perillo inspired me to make that tradition Pizza Fridays. It’s simple, on a Friday night, you make homemade pizza, eat it with those you love and spend time together. Typically our lives get busy and we may have plans on a Friday night, but I try to carve out one weekend day that’s just ours.
So this Pizza Friday I made pizza and cookies. Somehow I’ve yet to match the little premade packaged cookies that my husband loves so much but I am going to keep trying. This recipe was one of my favorites.
It starts with melted butter and brown sugar. You heat them until they turn to molten lava and develop a wonderfully toffee like flavor. Once cooled the rest of the very short list of ingredients are added. These cookies are quick and easy. And being low on flour I subbed in part bread flour which allows them to hold their shape beautifully. I also threw in some white whole wheat flour. Shhhhh don’t tell my husband, I’ve been putting it in everything lately.
This guy is getting better, and I couldn’t be happier. We’re getting back to a new, better kind of normal around here, and I’ll keep making him cookies until I find his perfect cookie.
Caramelly Chocolate Chip Cookies
Adapted from Not Without Salt
•A note on this recipe: After much discussion my husband and I decided there was a certain something missing from these cookies. For lack of a better word, we decided these cookies needed to be a bit greasier. So next time I make them I think I’ll try adding 2 more tablespoons of butter and upping it from there. Also 1 tablespoon of milk may help here as well. Try it out and let me know!
1/2 cup (1 stick) butter
1 1/2 cups brown sugar
1 teaspoon vanilla
1/2 teaspoon kosher salt
1 cups bread flour
1/2 cup white whole wheat flour
1/2 cup all purpose flour
2 teaspoons baking powder
1 cup chocolate chips
1. In a small saucepan add the butter and brown sugar. Bring to a boil and simmer until the sugar has dissolved. Watch carefully as you don’t want to scorch the sugar. It will be thick and seem like molten wet sand. Be careful, it’s hot!
2. Let this mixture cool slightly then add to a large mixing bowl and continue to cool for 20 minutes. Once cooled add the eggs and vanilla. In another bowl mix the salt, flour and baking powder. Add chocolate chips and mix well.
3. BPlace the bowl in the fridge and let chill for 30 minutes.
4. Pre-heat your oven to 375 degrees.
5. Using a small cookie scoop, spoon the dough onto a baking sheet. Bake for 10 minutes until just barely done. Let the cookies cool on the tray for five minutes then cool on a wire rack.