I decided to share something all American
in my 4th of july recap post ;)
Chocolate Chunk Cookies.
You’re welcome.
I made these up for our cook out and my husband said
they were the best ever…
I’ve learned a trick to the recipe…
(thanks kate.)
to make it extra gooey yummy delicious…..
BAKE 6 MINUTES.
They don’t look brown when you pull them out. the edges should be a little toasty..
but you let them finish baking on the pan and harden up.
I tested out my oven so I knew not 7 but 6 minutes is the perfect time.
test your oven to double check! But the key thing..underbake a little..
and you get soft cookies that are so good you will make excuses of
who to bake and gift these to just so you can sneak some for yourself. ;)
Oh…AND… try the nestle chocolate chunks. I grabbed these up the other
day instead of the morsels.. and I’m in love.
chocolate love. we made a connection.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter or margarine
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks
- 1 cup chopped nuts
Directions
PREHEAT oven to 375º F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
GREASE 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet):Increase flour to 2 1/2 cups. Add teaspoons water with the flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
– Our 4th of July –
It was actually a pretty laid back day…
had great weather to play in the backyard..
cleaned the house(excitinggg)
I think I’m going to live in this dress from Target.
And how cute is sienna with her little bun?? ;)
My sister-in-law and I took our kids to see Monsters’ University!
They were so excited! It was really cute. I don’t know who liked it more…
the aunts or the cousins ;) we loved it.
We came home from the movies to our house where the husbands and
babies just finished up the dinner prep! We grilled out and had lots of yummy food.
The yummy cucumber salad and broccoli salad was made
by my brother-in-law Andy (here’s your official blog shout out! ;) woot woot.
My husband made this amazing crock pot pulled beef for sandwiches. delicious!
It was a nice evening with family and cousins running around the house playing. :)
We ended the night with couch snuggles and watching the
fireworks from a safe distance. ;)
We are up on a hill…and from our house we
could see THREE different town’s firework shows!
It was incredible. We went outside for a bit….
but sienna and I liked them the best from inside. ;)
Hope you had a wonderful fun and safe
4th of July Celebrating the USA.
God Bless America!
Jess
July 9, 2013 at 10:18 amI can’t wait to try this recipe! There’s nothing better than a gooey chocolate chip cookie. Looks like you had a great 4th of July!
LeAnnB
July 9, 2013 at 10:28 amWould you share the crockpot pulled beef recipe? I’m always looking for a better recipe!
Abby Lawson
July 10, 2013 at 2:31 pmThese look so yummy! Can’t beat chocolate chip (or chunk!) cookies!
~Abby =)