The Cookie Jar -”Devil” Cookies
If you’ve been following Two Chums for long you may recall that this is not the first post on Chocolate Chip Cookies we’ve done. Last September we gave you a recipe we are very fond of that had a couple of surprising ingredient changes from the cookie recipe you are probably most familiar with using. We love that cookie, but now we have another recipe for you that we really love too:) Typically we think of Apple Pie as being the All American dessert, but it is hard to get more All American than a good chocolate chip cookie. With the 4th of July next week you may want to add these to your celebration.
If you have a favorite chocolate chip cookie recipe, or one with an unusual ingredient, we would love to hear about it.
Oh the love, the joy and the abundance a great cookie can bring
One of our chums, Stephanie, makes these all the time and her daughter, Kami, refers to them as “devil” cookies because she can’t stop eating them. We tried them. They were delicious, soft and chewy but not heavy. But they weren’t quite as sweet as most cookies so we added a bit (truly just a bit) more sugar to the original recipe, used salted rather than unsalted butter, and finished the warm from the oven baked cookies with a fine sprinkling of sea salt. The sea salt surprisingly, enhances the flavor of the cookie and balances the sweetness.
After tweaking the recipe just a bit, I found that they are in fact “devil” cookies. After the fourth one (and they weren’t even cool yet) I had to leave the room to put some distance between me and the cookie plate. CAUTION – Do Not make these cookies unless you are prepared to make them again and again and again….they really are THAT GOOD!
“Devil” Chocolate Chip Cookies
sea salt for sprinkling
* Adding cornstarch to all purpose flour makes it more like cake flour. If you don’t have any cornstarch when you are making these, you could try substituting 1 cup + 2 teaspoons of cake flour instead of the regular flour and cornstarch.