That’s The Way The Chocolate Chip Cookie Crumbles

Here I was, all excited that I was (finally) going to share a new cookie recipe I’d found with you, and then… I started looking through my archives and I found that this recipe wasn’t quite as new to me as I had thought it was.  It didn’t take me long to figure out that I had made these chocolate chip cookies before – in 2013, as a matter of fact.

What threw me off?  The first recipe I followed came from the blog An Apple A Day, and the second recipe I followed came from Sally’s Baking Addiction.  I never realized the two recipes were identical –  with the exception that one recipe calls for 1/4 cup more of chocolate chips than the other.

I decided to go ahead with my post because these cookies are definitely worth making. 

And I dare say this is my all-time favorite chocolate chip cookie recipe to date.

Do you have a favorite chocolate chip cookie recipe?  Where did it come from?


Fresh Baked Molasses Cookies

It’s officially fall (in my mind).  We don’t need a confirmed date on the calendar to substantiate that.  Do we?  After all, it is the 3rd of September, the kids are back in school, the morning air is crisp and cool, and I’m looking forward to apple and pumpkin everything.

It’s funny how the changing of our seasons brings about subtle changes in our lives.  Changes that most of us embrace without much thought.  How many times have you opted for a new hair style for the summer months, scoped out a new menu for chilly autumn nights, looked for that perfect winter coat for the coldest months of the year, or decided to take on the challenge of a good spring cleaning of your house? 

With fall (here) I’ve been thinking about change too.  I’ve been thinking of ways to shake up the content on my blog a little. 

I’m not talking about writing politically controversial posts that would ignite a spark or a wildfire.  Although, every once in awhile I’m tempted by to do something like that because I love a good debate, and I like to use that part of my brain that doesn’t get exercised nearly enough.  I know – curse me if you must.

With my thinking cap on,  I have a couple ideas that I’d like to implement here in the future.  If I do, I may even ask for your help in orchestrating some of them.  Are you game?

In the meantime, while I’m working all of that out in my head, let’s get down to business.  Cookie business.

These cookies are the result of me having a craving for molasses cookies.  It’s not like I haven’t made molasses cookies here before – twice actually.  I do fear that these cookies have just moved to the front of the line though.  Probably because there is an ingredient in these that you won’t find in the other two cookies that I’ve made.  Coffee!

This recipe is simple to make.  One bowl actually.  Drop, not roll, too. The flavor is especially good, and I’m really drawn to the texture of this cookie.  One of my other recipes produces a chewier, flatter cookie.  I do like those too, but I think that if both cookies were sitting next to each other on a plate I’d choose this cookie over the other just because of the texture.  I know that’s not true for everyone though, so here is the recipe for my chewier, flatter molasses cookie.

Fresh Baked Molasses Cookies

1 c. sugar

1/2 c. vegetable shortening

1/2 c. molasses

2 small eggs, beaten

1/2 tsp. salt

2 tsp. pumpkin pie spice

1 tsp. baking soda, dissolved in 1/2 c. cold brewed coffee

3 c. all-purpose flour

Course sugar for sprinkling on top

Line two large cookie sheets with parchment paper; grease lightly with non-stick cooking spray

Makes about 2 1/4 dozen cookies

In a large bowl, add all of the ingredients except the flour.  Mix well with electric mixer.  Beat in 1 cup of flour at a time until they are all mixed in thoroughly.  Let dough rest for 15-20 minutes and preheat oven to 350 degrees.  Drop onto prepared cookie sheets using a dining tablespoon.  Sprinkle with course sugar.  Bake for about 8-10 minutes, or slightly firm to the touch.  Cool on cookie trays for several minutes before transferring to baking rack.

What kind of cookie texture do you like?  Does it depend on the type of cookie, or is it across the board?