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Chewy Chocolatey Chip-tastic Cookies

October 2, 2017

I have kept this recipe under lock and key for the last year. For YEARS I searched for the perfect chocolate chip cookie. I tried dozens of recipes but none were as orgasmic as these babies. I originally came up with this recipe on accident. I was trying to replicate my grandmother's favorite homemade candy bar, Scotcharoos (google it, it's a Pennsylvania thing), into cookie form. Realizing I'd made the perfect cookie batter, I simplified the recipe to just chocolate chips. BUT you could totally get away with anything! Candy pieces, raisins (if you're an old fart), dried fruit, ETC. 

 

Whatever you choose, these cookies will literally have you going:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients: 

 

1 Stick of unsalted butter, melted. (Not too hot or you'll end up w/ runny batter)

3/4 cup brown sugar 

1/2 cup granulated sugar

1 large egg 

2 teaspoons vanilla extract 

 

1. Heat the oven to 375°F.

2. In a medium bowl, mix together the butter and both sugars. (I sincerely hope you have a KitchenAid mixer - if not.. work those biceps!) 

3. Add the egg and vanilla and stir until combined. Set Aside.

 

1 & 1/2 cups of all purpose flour

2 tablespoons of nonfat milk powder (TRUST ME - This will give the cookies a chewy texture)

1 & 1/4 teaspoons salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

 

1. Mix the flour, milk powder, salt, baking powder, and baking soda until combined. (Mix with a spoon!)

2. Add the dry mixture into the wet mixture. Let the mixer do its thing until everything is combined. 

 

1 (12-ounce) bag of semisweet chocolate chips 

1 cup Rice Crispies (You can add as much as you want. Keep in mind, the more you add, the dryer the cookie will be)

 

 

1. Add the chocolate chips and rice crispies into the batter and mix until just combined. - You might want to use a spoon so the cereal doesn't break apart too much. 

2. If you're looking down at the dough and it's RUNNY AF, then follow step 3. If the dough is normal cookie dough consistency, skip to step 4. 

3. Congrats. You didn't let your butter cool long enough so your dough is runnier than a kid's nose during flu season. All you have to do is cover your bowl with saran wrap, stick it in the fridge for 15 minutes, and let it firm up. After you've done that.. proceed to step 4. 

4. Ok. Now that your dough is firm get a cookie sheet out and cover it in parchment paper

5. Portion 2 & 3/4 ounce scoops of dough (for smaller cookies use a melon baller) onto the sheet. Bake the cookies for 7 - 9 minutes. (This totally depends on the consistency you want. The cookies are on the dryer side so if you like them gooey and soft, bake them WAY under. - Try 6 min?

6. Enjoy!

If you look closely in the very first picture you'll notice I served the cookies on a McDonald's tray. Feel free to get creative. Behind every presentation is a story. How I ended up owning a tray from Mcdonald's... is a mystery for another day. Enjoy your cookies! - Love Always, Tyler 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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