I started looking into it why I should use melted butter to bake and went down a rabbit hole. Recipes can call for cold, room temperature or melted butter depending on what you’re baking and what role the butter plays for that specific kind of baked good. Maybe down the road I’ll understand all of this more but for now, I’ll just carry on. I’ll skip the scientific jargon and break it down like this. Just follow the recipe. 

Just follow the recipe.

This recipe for soft dark chocolate chip cookies was pretty straight forward and easy to make. I did use gluten free flour in this for my gluten free friends. I don’t believe it altered the flavor but I do believe it made them more dense than the original recipe. They were delicious and I would definitely make them again.

What I learned: 

Cornstarch is used in baking cakes and cookies to make them more tender.

Organic chocolate chips don’t melt like regular chocolate chips, very odd.

What they said:

Did you bring milk? Can I have another? 

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Soft Dark Chocolate Chip Cookies

Servings 16 cookies

Ingredients

• 2 1/4 cups organic unbleached all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• 1/2 teaspoon extra fine pink himalayan salt
• 3/4 cup packed brown sugar
• 1/2 cup organic cane sugar
• 3/4 cup organic melted unsalted butter
• 1 large egg
• 1 large egg yoke
• 1 tablespoon organic vanilla extract
• 1 cup organic semi-sweet dark chocolate chips

Instructions

• In a large mixing bowl, whisk together flour, baking soda, cornstarch and salt.
• In a separate bowl, mix brown sugar and cane sugar into the melted butter until the sugars have dissolved. Mix in the egg and egg yolk until combined. Stir in the vanilla extract.
• Slowly stir in the flour mixture.
• Fold in the chocolate chips.
• Cover and chill in the fridge for at least 1 hour.
• Preheat the oven to 325 degrees. Remove the cookie dough from fridge and let it sit for 10 minutes before rolling into balls about 2 tablespoons in size.
• Bake for 8-10 minutes or until slightly golden on top. They will look underdone but this is what keeps them soft.
• Let the cookies cool for 5-10 minutes before removing to cool completely on a wire rack.

The post Soft Dark Chocolate Chip Cookies appeared first on She Bakes They Eat.

We stood on opposite sides of the kitchen.

We measured.

We mixed.

We baked.

We paced.

We tasted.

Mine were so easy to make and I love that I only had to use 1 bowl because I hate doing dishes! The batter was thick to mix. Using Bisquick gives them the texture you might think, pancakey, very soft and chewy, so good!

Then we tasted hers. And she put on a brave face while I spit her healthy peanut butter cookies in the trash. Needless to say, I didn’t add her recipe in this post. We’d like to forget we ever bit into those round pieces of cardboard.

And she put on a brave face while I spit her healthy peanut butter cookies in the trash.

The next day I took a friend one of my peanut butter cookies to try. She took one bite and threw the rest of the cookie in the trash. That was a quick turn around time on a “sow and reap” situation. Turns out, she’s not a fan of soft and chewy. She likes hard peanut butter cookies. Probably should have asked her before she took a bite.

What I learned:

Just that quick, I learned that I’m giving up on healthy baking recipes and opting for using quality ingredients, organic whenever possible.

Using the fork to put a crisscross in the cookies made me wonder why we won’t do that to all kinds of cookies. I did a little research to find that because peanut butter cookie dough is dense, you flatten out the cookies so they bake evenly. It’s also a good identifier for those with nut allergies.

What they said:

Besides the cookie tosser (no pun intended) everyone else was a fan of these easy soft peanut butter cookies.

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Easy Soft Peanut Butter Cookies

Servings 11 cookies

Ingredients

• 1 cup creamy peanut butter
• 1 can sweetened condensed milk 14 oz
• 1 tablespoon vanilla extract
• 1 cup Original Bisquick Mix

Instructions

• Mix peanut butter, sweetened condensed milk and vanilla extract in a large mixing bowl. 
• Add the Bisquick and combine, mixture will be thick.
• Separate dough using a large cookie scoop or 1/4 measuring cup and roll into balls.
• Flatten about halfway using fork tines.
• Cover and refrigerate dough for at least 2 hours but up to 5 days.
• Line baking sheet or prep with cooking spray. Space dough at least 2 inches apart.
• Bake at 350 for 13-14 minutes.
• Let cookies cool on baking sheet for 10 minutes before serving.

The post Easy Soft Peanut Butter Cookies appeared first on She Bakes They Eat.