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My most favorite has to be her chocolate chip cookies. I have tried so many different chocolate chip cookie recipes over the years. Some are too sweet, too small, too thin, or too crispy, too salty, you name it. Her recipe makes the perfect, fluffy, chocolate chip cookie. The one thing I have found that can make or break the recipe is the consistency of the butter. You want it soft, but not melting at all. If it melts then the cookies spread too thin. Probably one of my favorite things about her recipe is that it only uses brown sugar. The molasses in the brown sugar gives it the best warm flavor that reminds me of home.
If you are tempted to give it a go, I urge you to try! We have both of her cookbooks, in eBook via OverDrive (or Libby), or you can place a hold on the hardcover copies and pick up via curbside service.
Brown sugar and butter. I accidentally let my butter get too soft in this batch:
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With the dry ingredients:
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Ready to go in the oven for 10-11 minutes. I ended up baking mine for a few extra minutes.
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The finished result:
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Photos and blog content by Alexis Dixon.