.jpg)
While chocolate chip cookies are a treat to enjoy any day - especially fresh from the oven, today is actually National Chocolate Chip Cookie Day! Of course this means I need to share a recipe or two with you, so I chose the first one from when my oldest grand was young and we were going to make cookies, so I asked what kind of cookies we should make and they said, "Chocolate, chocolate-chip!" So, we sat down with my computer to find a recipe and, "Yes! This is the one. It has cocoa and the other one didn't. We need cocoa to make chocolate, chocolate-chip cookies!" We made the chosen recipe, with just a couple "tweaks" which I'm sharing with you. The cookies turned out quite delightful - after all, they have cocoa, chocolate-chips, peanut butter, and sour cream in them, so how could they be anything but delicious and delightful?
I "cut" the white baking chips, "halved" the butter called for in the recipe and substituted peanut butter, plus I substituted 3/4 cup white whole wheat flour for 3/4 cup of flour. I also added 1/3 cup of oatmeal - these substitutions are an effort to make my cooking - even my baking of cookies - slightly "better" for you. Yes, they are still cookies and yes, they do have butter, sugar, and sour cream in them, but the cocoa, semi-sweet chocolate chips, peanut butter, white whole wheat flour, and oatmeal are all good for you - plus I reduced the sugar by 1/4 cup, so when it comes to cookies, since these substitutions only make the cookies taste better, I say, "why not?!!!" Have fun making these with your grandchildren!- 1/4 cup butter
- 1/4 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1 cup flour
- 3/4 cup white whole wheat flour
- 1/4 cup oatmeal
- 1/2 cup cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate-chips
- Cream butter, peanut butter and sugars
- Add egg, sour cream, and vanilla and mix until even more "creamy"
- Add flours, oatmeal, cocoa, and remaining ingredients
- Drop by spoonful onto greased pans
- Bake in a pre-heated oven at 350 degrees for about 9 minutes
- Allow to sit on pans for another minute then put on racks to cool
- Enjoy!
When my grands were younger, whenever we made Chocolate Chip Cookies . . . they, of course, became cookie dough "snatchers". They believed the dough was the best part! So, when I saw the recipe for these truffles on Pinterest, well, they had to go on my list of fun things to do with them - and is a fun recipe to share with you, too!
Just follow the link and you'll find the recipe for these egg-less Chocolate Chip Cookie Dough Truffles.
- 38,000 – the weight of the world’s largest chocolate chip cookie.
- 102 feet – the diameter of the world’s largest chocolate chip cookie.
- 30,000 – the number of eggs used in the world’s largest chocolate chip cookie.
- 53% – the percentage of Americans who prefer chocolate chip cookies to other cookies.
- 13.5% – the percentage of American adults who admitted to having eaten at least 20 chocolate chip cookies in one sitting.
- 10% – the percentage increase in consumption of chocolate chip cookies after the introduction of detailed Nutrition Facts labels.
- 50 – the number of chocolate chips that can be held in a normal tablespoon of cookie dough.
- 1970s – the period in which John Kerry opened a cookie store out of boredom.
- 104–113℉ – the ideal temperature for chocolate chips to melt when baking cookies.
- 35,000 – the number of cookies the average person consumes in a lifetime.
No comments:
Post a Comment