This weekend I was invited to stay at my friend’s home in Southampton. The proper etiquette when invited to someone’s home is to bring them a small gift thanking them for the invitation. I was torn over what to buy since I did not know the style of their home, so I decided that baking something delicious would be both original and a treat that we (including the FH!) could all enjoy while we were together.
The FHH bought me the fabulous ‘New York Times Best Seller’ book entitled Chewy Gooey Crispy Crunch Melt-In-Your-Mouth Cookies by Alice Medrich for my birthday and after 6 months of looking for the perfect occasion to try it out, I finally decided to put it to use. I flipped through the book and found a recipe entitled “My Chocolate Chip Cookies” with a description that read “buttery yet crispy edges”… I was instantly sold.
One thing I did change from the recipe, though, were the mix-ins. The recipe called for nuts and semi-sweet chocolate chips, but I decided to amend it slightly to fit my own taste buds (and what I actually had in my pantry). I went with Ghirardelli dark chocolate chips, Ghirardelli white chocolate chips, and dried cherries (which I am OBSESSED with at the moment; I love how they are so sweet and tangy). If what I chose doesn’t immediately have you salivating, feel free to select mix-ins that you prefer. Some good options would be raisins, craisins, semi-sweet chocolate chips, nuts, granola, etc; the world is truly your oyster!
Ingredients: (in the book it says the batter makes about 60 cookies, when in reality it makes 40)
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 2 sticks of unsalted melted butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 eggs
- 1 cup of Ghirardelli white chocolate chips
- 1 cup of Ghirardelli dark chocolate chips
- 1 cup of dried cherries
- Combine all of the ingredients in a bowl. Mix on low with a mixer. Let the dough sit for 1 to 2 hours.
- Preheat the oven to 375 degrees. Scoop a spoon full of dough and roll into a ball. Place on the ungreased cookie sheet. Continue placing each ball 3 inches apart. Bake 9 to 11 minutes.
- Allow to cool for 15 minutes. Use a spatula to remove the cookies from the pan and serve.
Going to take them as a gift? Buy a tin (I got one for $5.99 at Gracious Home, but here is a link to a place to buy one online: TIN) and lay a piece of wax paper along the bottom of the tin. Stack the tin to full capacity of cookies then close. Present the tin to your hosts upon arrival. Enjoy!
**Note: Make sure to put 3 or 4 cookies in a Tupperware and store in your fridge. It’s nice to have a little sweet treat waiting for you when you get home.