Checker Chip Cookies

For my first post, I thought it only fitting to turn to the tried and true chocolate chip cookie recipe. However, the point of this blog is not to make the mundane, the over done, or the safe. It is for experiments. It is for new experiences. But above all, it is for really good cookies.

So instead of playing it safe, I decided to try something I've never done before: make my own recipe. I call them "Checker Chip Cookies".

The basics of the recipe are derived from your run of the mill chocolate chip. It is as follows:

Ingredients
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter (I stick), softened
1 1/2 cups dark brown sugar
1 1/2 tsp vanilla extract
2 eggs
Semi-sweet chocolate morsels AND white chocolate morsels

The and is very important (hence the underlined, bold text). It is the two types of chocolate that gives it the "checker" of its name. I also chose to use brown sugar instead of granulated white because this is my recipe and I like brown sugar. Really, there is nothing more to it than that. I just prefer brown sugar. Now on to the Directions!

1. Preheat oven to 375 degrees Fahrenheit. Do what you gotta do with your cookie sheets. You know them better than I do,
2. In a medium bowl, mix together flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat together softened butter, brown sugar, and vanilla extract until creamy. Add one egg at a time, beating thoroughly after each egg.

I would like to take a minute to point something out before we continue. Most people are used to using either entirely white sugar, or a mix of the two in their recipes. Not many call for just brown sugar.

As we can see, the dough is a lot darker than "normal" before you add the flour mixture in. That is just because of the brown sugar. It is also super moist, once again because of the sugar. I chose to use 2 eggs because one was just a bit too dry, but if your feeling adventurous you could try to do just 1 1/2 eggs to make it a little less moist (but lets face it, that is unnecessarily difficult and not really worth the time).

Anyway, back to the recipe.

4. Slowly mix in dry materials from the medium bowl, adding a little at a time and then mixing. Repeat this process until it is fully incorporated.
5. Add morsels.
Now, the reason I did not measure out the morsels in this recipe is that I think you should do whatever you want when it comes to additives. However, I did a 1:2 ratio of white to semi-sweet, because I prefer semi-sweet. I used about half a standard sized bag of semi sweet and about a quarter of a bag of white. Its honestly up to you.
6. Drop onto cookie sheet in ball/piles about 1-2 inches around. I usually do them in 4x4 rows

(please ignore my weird temporary spice labels and misspelled "oregano")

7. Put in the oven for about 10 minutes. Take out and let cool, preferably on a wire rack.

And here they are!

Now dig in! You deserved it for taking the time to make those cookies!

Final Opinion

From myself: I was sort of disappointed that they did not come out thicker, but that is what trial and error is for. Overall, the texture and taste are good! I would gladly have these in my cookie jar.

From the boyfriend: Good! (he promptly ate two)