Bake Date: 5/30/15

Bake Date: 5/30/15

Cookie 9 of 52

Brown Sugar Chocolate Chip Cookies

I saw this recipe on Pinterest and what caught my attention was the cookies in the toast holder.   While vacationing in England a few years ago, at the hotel breakfast, they would bring the toast on the cutest little carriers.  I loved them so much I bought one. But, it’s been well over three years, and there has yet to be ANY toast placed in my toast carrier.

So.  when this slide popped up in my Pinterest feed, I got very excited.  Finally!  A reason to use my toast holder!

Okay, back to the cookies.   This cookie is meant to bake real flat. I got lots of complaints about this cookie, but they do smell and taste amazing.  My beef is more in the execution, and the time from start to finish.

This recipe makes 50 cookies!  WHOA.  That’s a lot of cookies.  Way too many for little ‘ol me, but my friends at church were happy to help me eat them.

Like I said, these are made to bake flat.  So instead of baking twelve to pan, these were baked six at a time.  And they still ran into each other. I had to use a pizza cutter to cut them apart as I took them off the parchment. So, they didn’t look too pretty. They were more square than round.

Did I mention this yielded 50 cookies? Baking six at at time; for fifty cookies took forever.  F.O.R.E.V.E.R.  So long.  On a Saturday, with no A/C, this was a bit of a drag.

Okay, I’m done complaining.  These cookies smell so dang good.  And they are carmel-ly (is that a word?) And full of butter and brown sugar.  They taste great.

But next time, I am cutting the recipe in half.

Find the recipe here, and try it yourself.  Don’t forget the toast rack!