Bake Date: 6/14/15
Cookie 13 of 52
Kitchenaid Chocolate Chip Cookies
I’m not one to toot my own horn, but this is a good lookin’ cookie! Golden. Crispy edges. Soft Center. Man. these would have been great for the ice cream cookie cookie-hunt. Oh well, next time.
This is my third batch of cookies this week, and I wanted something easy. You know, something that didn’t require a google search, or an extra trip to the grocery store. (I have started stocking chocolate chips at home). I didn’t have to go far to find this in the instruction manual that came with Velma.
This was my first time trying a recipe from the book, and you know what I liked best? It told me the speed to use and how long. It also mentioned putting the stuff in the bowl and then attaching it. Ha! This one simple thing saved a mess on my pretty little lady, which sad to say, isn’t always the case.
It didn’t mention to chill, but I think cookies taste better when I do this, so I did refrigerate for two hours (+/-) before using my cookie scoop and baking. I ran out of parchment paper so I didn’t scoop and then chill. I feel a little sad about that, but its really not a big deal. But you can be sure parchment paper is on the list for the next trip to the grocery store!
Final review? Looks good, tastes great! These are thicker / less gooey than others I have baked. A good, hearty, traditional cookie…. that is photogenic and quite yummy. I wish I would have had one right out of the oven!
You can try the Kitchenaid recipe yourself here. (courtesy of food.com)
[…] are so simple! I used Cookie #13 as my base, and with a medium cookie-scoop, scooped all the dough into cookie […]