A good friend of mine is determined to crack the recipe of a “secret” chocolate chip cookie that a friend of hers, who will not give up the recipe, makes. (This rubbed me the wrong way, since I think sharing recipes is a wonderful thing).
The Cookie Project is my attempt at recreating the cookie in question for my friend. I will make a batch of cookies a week until I get it right. I will be victorious! (and if not, at least my trial and error will be tasty)
The SC (secret cookie) has me stumped. I have sampled it, and although I am usually pretty good at naming ingredients, there is something that I can’t quite figure out. I have scoured the web in search of unique cookie recipes and so far have found about a dozen. The recipes range from classic to blondie.
I started with a recipe I found on http://www.preparedpantry.com
These are not the SC, but they are worth making. They have the texture and taste of a blondie but in cookie form.
Blondie Chocolate Chip Cookies
1/2 cup butter
3/4 cup granulated sugar
1/4 teaspoon salt
2 large eggs
1/2 cup butter
3/4 cup brown sugar
1/2 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup pecans or walnuts
1 cup milk chocolate or semi-sweet chocolate chips
Preheat the oven to 350 degrees
Cream 1/2 cup of the butter, sugar, and salt together. Add the eggs one at a time, beating after each. Beat until light and fluffy.
In a medium microwave-safe bowl, melt the second 1/2 cup of butter in the microwave until it is mostly melted, about 45 seconds at high power. Stir in the brown sugar to make a thick syrup. Stir in the vanilla extract.
Measure the flour by spooning it into the measuring cups. (If you scoop the flour from the bag, it will be packed and you will have too much flour.) Mix in the baking soda so that it is dispersed.
Beat the brown sugar mixture into the creamed sugar mixture. Add the flour mixture in two or three additions mixing only until combined. Add the chocolate chips and nuts.
Drop rounded spoonfuls or ice cream scoop (my preference) of dough on a parchment lined baking sheet. Bake for nine to eleven (rotating pan halfway through cooking time). Remove the cookies to a wire rack to cool.