World’s Best Chocolate Chip Cookies
Lately it seems that I can’t even think about baking without wanting to vomit. And.. my diet consists of only weird things like baby dill pickles and endless amounts of garlic mashed potatoes. But tonight I was finally blessed with a little relief from my pregnancy nausea! Naturally, I took full advantage of the opportunity and decided to make my hubs some chocolate chip cookies.
These things are to DIE for. Don’t let the 2 full sticks of butter scare you away. You need these.
I adapted this recipe from the Silk.com version. Thanks Sonja Hanson for turning me onto these!
1 cup salted butter
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp. salt
2 1/4 cups whole wheat pastry flour
1 tsp. baking soda
12 oz. milk chocolate chips
1/4 cup almond (or soy) milk
1 teaspoon vanilla extract
Preheat the oven to 350°F.
Use an electric mixer to cream butter & sugars until light and fluffy. Slowly add milk, mix well, then add the vanilla. Combine the dry ingredients in a mixing bowl. Gradually add dry ingredients to the creamed mixture & stir to blend. Fold in chocolate chips.
Drop by rounded teaspoons on greased or parchment-lined cookie sheets. Bake in preheated oven for 8-10 minutes.
Note: We like to under-bake ours a little bit. Make sure to let them cool, and they will hold together in a ball of gooey, chocolatey goodness perfectly!