The $18,000 Cookie

The following is a guest post from my friend Lauren. You might remember her from a few weeks back when she guest posted about a little contest she had entered. She has returned with an update and a recipe!

Let it be said that when the readers of The Happy Housewife rally, they RALLY. No sooner did Toni raise the alarm that our little video needed your votes than you’d helped propel us from third place to first—a spot we never left. Thanks to the support of friends like you, we WON the grand prize!

Now, to thank you for all of your votes and well wishes, I am revealing my Super-Duper-Top-Secret-Uber-Fabulous Chocolate Chip Cookie recipe, recently extracted from its secure underground vault. I say “my” recipe in the Christopher Columbus sense: my discovery didn’t originate with me, but I knew a good thing when I found it ten years ago. Countless batches and thousands of calories later, they are a staple in our house—at least, when I can keep them in our house. Usually half the dough disappears before it even makes it to the cookie sheet.

One word of advice: only bake as many as you can eat within 48 hours, since by the second day they start to dry out. Super-duper-uber-fabulousness is fleeting, after all, when it comes to cookies.

But not when it comes to you.

Lauren's Thank-You Chocolate Chip Cookies at The Happy Housewife

Lauren's Thank-You Chocolate Chip Cookies

Ingredients

  • 3/4 cup Granulated Sugar
  • 3/4 cup Packed Brown Sugar
  • 3/4 cup Stick Butter or Margarine, softened
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 2-1/4 cups Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 package (12-oz.) Semi-Sweet Chocolate Chips

Instructions

  1. Preheat oven to 375.
  2. In a large bowl, mix sugars, butter, egg, and vanilla until smooth.
  3. Stir in flour, baking soda, and salt.
  4. Add chocolate chips.
  5. Use cookie scoop or spoons to drop dough by rounded tablespoonfuls onto ungreased cookie sheet.
  6. Bake 7 to 8 minutes per batch. Cookies should be slightly golden but still pale.
  7. Cool 5 minutes on cookie sheet before removing to wire rack.

Notes

Best enjoyed within 48 hours of baking.

 

Comments

  1. Do you know HOW LONG I have been asking Lauren for this recipe?? Who knew all it would take was her wining $18,000 to finally share it! I speak from experience, these cookies are amazing! Don’t worry Lauren, I won’t start brining them to the same pot luck’s you attend. 🙂

  2. Looks good! I am new to cookie baking and have never made chocolate chip cookies, but I was just going to start looking for a recipe to try. This looks like a great place to start. 🙂 BTW, congratulations to Lauren on winning the contest! I voted and I’m so happy you won!

  3. Lauren that is great congratulations and thank you so much for sharing your secret recipe…. I have a carrot cake recipe that came to me much the same way!!
    I’m so glad I voted happy day.. God is Good!

  4. So true, Cherrill! God is good! Thanks for being a blessing to me along with so many others, even though we’ve never met!

    I got some helpful advice from the Happy Housewife’s mother this morning (shall we call her the Happy Housewife Supreme?). By putting a slice of bread in the container where you store the cookies, it keeps them moist.

    Genius! Can’t wait to try that next time!

  5. Thanks for sharing. I’m gonna have to try these.

  6. These cookies look so delicious, I believe I can smell that “chocolate chip cookies baking” wafting through the house!! They look ever so easy and I plan on trying them out tomorrow!! Great and easy recipe. Thanks bunches!!!

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