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Chewy Chocolate Chip Cookies

 We had Spaghetti yesterday, yum, with lots of cheese and homemade sauce. I used the recipe below that my sister Cynce sent me. I tweaked it a bit. I usually don't have fresh onion or garlic, so I add dehydrated onions and minced garlic. I also add some Oregano and Celery Salt.
 {click to enlarge photos}
 I love how the spices look, so of course I took a picture. My family doesn't care for the tomato chunks (sigh), so I use a hand help blender to blend it all up. My hubby loves my sauce!
 After supper I decided to make my hubby some Chocolate Chip Cookies. One of his favorites.
 They were so good. Of course again, I tweaked the recipe that's included on the package. I plan ahead when making these cookies because the butter needs to be juuuust right. I don't have a microwave so I take out my butter in the morning and let it soften to where it's almost melting. I also add an egg white to the two eggs that the recipe calls for, so two eggs and one egg white. Instead of 1tsp. Vanilla I add a TBLS. I use 1/2 cup less sugar and instead of 2 cups white flour I use whole wheat with the last 1/2 cup being white. Lastly, I bake my cookies for 9 minutes, check them and if needed let them bake 1 minute more and continue until done. I found that not over baking makes for a good chewy cookie a day later and then some (if they last that long).
So basically:
*add an egg yolk
*replace 2cups of white flour for whole wheat
*instead of 1tsp Vanilla make it a TBLS
*use less sugar. I decrease mine by a 1/2 cup
*butter is softened more than room tempature but not melted (you don't want it liquidy)
*watch those cookies, don't let them over bake


1 comment

  1. Hey Linda! Your sauce looked scrumptious. My kids aren't real fond of chuncks of tomato either, hopefully they will grow out of that one day. Your cookies look delicious too.


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