The Perfect Chocolate Chip Cookie

Photo via bettycrocker.com

Photo via bettycrocker.com

Every single time I make chocolate chip cookies, I am kinda disappointed. They taste pretty good, but the consistency is NEVER RIGHT. You know how mad I get when the cookie part spreads out really thin and crispy, and then you hit a burst of chocolate chip a couple times? I hate that. Or when they’re thick, but too hard? It’s so difficult to get it the way I like it!

So I’ve been experimenting for a while, combining different recipes and tips, and I’ve finally found it. The PERFECT (to me) chocolate chip cookie. The primary keys to this recipe are fiddling with the baking temperature, butter consistency, amount of chips, and size of the dough balls.

As I mentioned, I’m totally picky about my cookies. And Robbie doesn’t like sweets enough to eat something unless it’s awesome. But he gobbled these up. I really made them for us to munch on during our recent road trip up to North Carolina, and on the way back, Spencer (our little dog) was trying so hard to co-pilot from the middle console that he stood right on top of the cooler and crushed them into small pieces. Robbie’s response was, “Dammit, Spence! Is this the last bag?”

Unfortunately, it was, because I had left the rest at my parents’ house for them to enjoy. My mom is kind of a health food nut, so my dad is always pretty excited if anyone leaves him something to eat that is not a gluten-free rice cracker. So now we have one small ziplock bag of mostly broken cookies in the refrigerator that everyone is trying to avoid. So sad. Must make more immediately!

The Perfect Chocolate Chip Cookie

2 1/4 cups flour
1 cup brown sugar
1/2 cup white sugar

1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 1/2 sticks melted butter
1 egg
1 egg yolk
1 whole package chocolate chips
I also threw in about 1/4 bag of Heath bits just because I found it in the pantry.

Mix everything together with a spoon (not electric mixer! *hand smack*). Place ping-pong-ball-sized balls of dough on ungreased cookie sheet about 1 inch apart. Or golf ball sized, or whatever your sport of choice for non-athletic people is. I don’t think the order of adding ingredients really matters, but I basically mixed all the dry stuff together and then added the wet ones, with the chips coming in last.

Here’s the important part: preheat the oven to 425, but as soon as you put in the pans, turn it down to 375. Bake 11-12 minutes. Let cool on the pan for 10 minutes before removing. If you have to bake in more than one batch like I do because I don’t have enough pans, turn the oven back up to 425 each time before inserting the pans, then turn it back down to 375 while baking.

I think this temperature tweaking is the secret to the crisp on the outside, chewy on the inside miracle! I didn’t invent it, though. Like I said, I have been reading and trying different things, and this temperature fiddling was suggested on another blog. And it totally worked magic!

Chocolate Caramel Heath Bar Cake

Photo via Taste of Home

Photo via Taste of Home

When Robbie and I were in North Carolina this past week visiting my parents for a few days, my mom had made this cake for us to munch on during our stay. She knows we are both big Heath Bar fans — I made Robbie a Heath Bar cheesecake for his last birthday cake and may have eaten more of it than he did.

I’m not sure where she originally found the recipe. There are several versions of it online, but I’m posting this one because she (of course) tweaked it to suit her better, and when I make it for us now that we’re back home, I am not going to change even one single thing! Robbie told her it was THE BEST CAKE HE HAS EVER HAD. We both raided the refrigerator every night around midnight, like teenagers with the munchies, tiptoeing around so we didn’t wake any adults, whispering, and giggling. Robbie’s tip for sneaking around: always walk on the balls of your feet!

Here is Vicko’s version (in her own words) of this amazing, gooey, chocolatey, candyriffic, moist, fluffy deliciousness.

Chocolate Caramel Heath Bar Cake

1 box Devil’s Food cake mix
1 1/4 c. diet Coke
1 egg (calls for 1 egg white, but I used whole egg)
Mix with mixer on low for 1 min. Pour into sprayed 13×9 pan. Bake at 350 25-30 min. until done.

6 oz. fat free caramel ice cream topping
1/2 can fat free sweetened condensed milk (OOPS! I used a whole can!!! No wonder it was SO gooey! Do what you want)
Bag of Heath Bar Bits
8 oz. Cool Whip Fat Free

Heat (don’t boil) over med. low heat, stirring until smooth. Do this about 10 min. before cake is done. You want it to be very warm as you spoon over cake. Poke holes in cake when you get it out of oven and pour/spoon this over as evenly as you can. I use Kebab skewers to poke. Sprinkle 1 c. Heath Bar bits over top. Let cool completely. Cover with 8 oz cool whip and sprinkle 1/4 to 1/2 c. heath bits over top. Keep in refrigerator. Such a good cake!