Thursday, July 09, 2009

Chewy Chocolate Chip Cookie Recipe in 2009 Midyear Watkins Catalog

The new midyear Watkins Catalog has a photo on the front and a recipe inside for Chewy Chocolate Chip Cookies using Watkins Vanilla Extract.

Today I decided to bake Chocolate Chip Cookies. After mulling over whether to use the recipe on the chocolate chip bag or my favorite recipe, I remembered the recipe in the new Watkins catalog. I've made lots of chocolate chip cookies using several different recipes.

This recipe calls for 12 ounces of chopped chocolate. I used 12 ounces of semi sweet chocolate chips. Sprinkling Watkins Sea Salt on the cookies while still warm from the oven is optional. I opted not to use the sea salt.

These delicious cookies are crunchy on the outside and chewy on the inside. Bake until light golden brown. Be careful not to over bake so that the cookies come out chewy. If you over bake they will be delicious but crunchy.

Chewy Chocolate Chip Cookies
4 1/4 cups/1060 ml all-purpose flour
1 tsp/5 ml Watkins Baking Powder
1 tsp/5 ml baking soda
1 1/2 cups/375 ml butter, softened
1 1/4 cups/310 ml sugar
1 1/4 cups/310 ml firmly packed brown sugar
2 eggs
1 tbsp/15 ml Watkins Vanilla Extract
12 oz chopped chocolate
Watkins Sea Salt (optional)

Heat oven to 375 degrees F/ 190 degrees C. Combine flour, baking powder, and baking soda in medium bowl; set aside.

Combine butter, sugar and brown sugar in a large bowl. Add ebbs and vanilla. Continue beating, scraping bowl often, until well mixed. reduce speed to low. Gradually bear, adding flour mixture, until well mixed. Stir in chocolate chunks.

Drop dough by rounded tablespoonfuls, 2-inches/5 cm apart, onto ungreased cookie sheet. Bake for 12 to 15 minutes or until golden brown.

Sprinkle with sea salt while still warm. Makes 3 1/2 dozen cookies.


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