As many of you probably noticed, I did not post anything on Friday. This past week has been a rather draining week. Not that anything crazy actually happened, I think that perhaps, being 24 weeks pregnant and all the snow and cold finally caught up with me. This would be why, as those of you following my 100HappyDays project probably already noticed, I been spending a lot of time reading and hibernating and eating good food. Basically, I have been taking a little rest from the outside world. Not that the kids and I have not been stuck inside, we have found time to go to the library quite a bit, but overall we have been just recharging. The good news is that I have tons of great (and some not so great) book reviews for you. Unfortunately today is not one of those book review days.
Yesterday evening I made butter in the KitchenAid Mixer and this morning I debated making some scones with it. I whipped out my The Animal Farm Buttermilk Cookbook and was disappointed to learned that I needed twice as much butter and more buttermilk than I had made. In a weird burst of energy, I decided to make chocolate chip cookies using honey and my freshly made butter.
I grew up on the Original Tollhouse Cookie recipe and although my dad always used half Crisco and half butter, I don't make often make them. The main reason is that they have sugar in them and I have been too intimidated to try the recipe with maple syrup or honey. Good ahead and get that strange look on your face that says, huh? You? Scared to try honey? Yes, I have been downright afraid because this is a childhood memory for me, not just a recipe. I am sure we all have a few of them. We may refuse to drive past an old favored spot for fear that it won't live up to the memory we have of it. Or we may always be seeking that special candy our Nana had only to feel that every one we find doesn't measure up. I have made the cookies with pure butter (the way the original recipe called for) but they aren't quite the same as when my dad makes them. It is like his Country Fried Venison, mine is good but his is still better.
I digress. In my burst of energy this morning, I had no lingering memories, only the intense desire to make chocolate chip cookies for this afternoon. I am shocked to say they turned out not only better than I expected but down right delicious.
Honey Chocolate Chip Cookies
3/4 c. honey (mine was crystalized and I think that helped with the shape)
1 c. organic butter (2 sticks)
2 organic fresh eggs
1 tsp. vanilla
2 1/4 c. organic all-purpose flour (I always sift my flour)
1 tsp. baking soda
1 tsp. salt
Organic, fair-trade chocolate chips (I bought these ones in the grocery store Equal Exchange Organic Semi-Sweet Chips)
1. Preheat oven to 350 degrees
2.Cream honey and butter.
3. Mix dry ingredients into small bowl.
4. Add egg.
5. Add vanilla.
6. Add dry ingredients and mix thoroughly
7. Add chocolate chips and mix carefully.
8. Place dough in the refrigerator (I put my mixing bowl in! No need to use plastic wrap or anything.) for 30 minutes or longer. You want the dough to firm up a bit. I read in Cook's Illustrated that all cookie dough should be chilled first so that it bakes evenly. I don't know if it is true but when I use honey, I have noticed a difference.
9. Bake on a greased cookie sheet for 10-12 minutes, until brown. I used a small dough scoop but you can use spoons (like my dad always did). Your time may change depending on the size of your scoops. It is better to under bake slightly and allow your cookies to finish baking their last minute on the pan.
10. Cool on a cookie rack.
These cookies were fantastic. The only notable thing is that you can definitely taste the honey. If you would prefer a flavor that is a little lighter on the honey, try to use a milder honey. All honey has a different flavor depending upon where it came from and what kind of flowers the bees visited so make sure the flavor of the honey is one you like since it is a prominent flavor with the chocolate. I love that they came out so moist and fluffy., almost cake-like. Just the way I love my cookies. If you like them with a little more crunch, bake an extra minute and allow them to cool completely before enjoying.