I may have mentioned in the past that I love cookies. When it comes to sweets, cookies are number one at the top of my favorite foods. Followed by cakes, then donuts, and then maybe pies. And after that, whatever else is left if it includes chocolate.
Cookies are the “complete package” when it comes to sweets. They are utensil free, perfect on-the-go treats. Easy to mix up and a million different flavor combinations. I bet you could make a different cookie everyday of the year and not repeat the same recipe. But that is a lot of work, and to be honest most of us already have a standout favorite cookie that is one of our tried and true comfort foods.
My favorite is the classic chocolate chip. This goes way back to the dark ages of my childhood. My mom always kept a batch in an old tin coffee can on the counter by the wall phone in our kitchen when I was a kid. Isn’t it weird how you can remember certain things so clearly?
Since it’s TBT (throwback Thursday), I decided to crank out a batch of chocolate chip cookies for nostalgia sake. Nothing crazy fancy. But there are a couple of notes about most cookie recipes. It helps to chill the dough for at least an hour before baking. This helps reduce the dreaded spreading during baking. Also, you can use shortening for part of the butter in most cookie recipes. But I don’t recommend oil unless a recipe specifically calls for it.
I hope that you give these a try. And if chocolate chip cookies aren’t your thing, I hope at least you get inspired to whip up a batch of your own favorite cookies and share pics or memories about them with me! I would love to hear from you ♥️
Dark Chocolate Chips And Kisses Cookies
1 cup butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 tsp chocolate extract
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 – 10 oz package dark chocolate chips
12 Hershey’s dark chocolate kisses, roughly chopped
1 cup nuts, roughly chopped (optional)
Cream butter and sugar until fluffy. Mix in extract and eggs until well blended. Add flour, baking soda, and salt, and fully combine. Stir in chocolate chips, kisses, and nuts (if using). Cover and refrigerate for at least an hour. Preheat oven to 375 degrees. Line two cookie sheets with parchment paper. Using a large cookie scoop, place 2” apart on cookie sheet. Bake 9-11 minutes until golden brown. Remove from oven and cool on cookie sheet 1-2 minutes before transferring to cooling racks. Once fully cooled, store in covered container at room temperature.