The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.
Graham Cracker Chocolate Chip Cookies
Blaise Doubman
If you are a loyal reader to my column, then you will know that there is nothing more I love than a chocolate chip cookie. I like them crispy, soft, big, little, made with all brown sugar, made with all white sugar, made with butter or made with margarine. Also you will know, if you are a loyal reader, that once upon a time, I almost started writing a cookbook dedicated 100% to the chocolate chip cookie but it never happened. I still will get an email here and there asking about that cookbook but what began with the idea and a couple of folders full of recipes, has not really changed all that much. Somewhere the folders are still sitting.
The chocolate chip cookie recipe I am sharing today is one that is, of course simple and delicious, but also different in a way that there are graham cracker crumbs stirred into the mixture which gives the cookies this deep, buttery, almost caramel familiar flavor. These are so good! There is no way you will be able to eat just one of these. They are rich and addictive. Only use 1 cup of the chocolate chips because any more than that and it will throw off the balance in taste and texture of the overall cookie.
Graham Cracker Chocolate Chip Cookies
1 stick unsalted butter, softened
1 cup light brown sugar, lightly packed
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups graham cracker crumbs
3/4 cup white all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
In a large bowl cream together the softened unsalted butter and lightly packed light brown sugar until light in color and fluffy in texture.
Beat in the large egg and pure vanilla extract. Stir in the graham cracker crumbs, white all-purpose flour, baking soda and salt.
Fold in the semi-sweet chocolate chips.
Place teaspoon size amounts onto the parchment lined baking sheets and roll into balls. Press each ball down slightly with the palm of your hands.
Bake, one sheet at a time, in preheated oven for 8 minutes. They will look underdone but they’re not. Allow them to cool on their baking sheets.
Enjoy!
Ask and Answer: Mary Addison from New Castle would like to know about more recipes that can be made in the microwave. I have a few meals on my website, including mug cakes and even a mug pizza, that you can look up just by searching for “microwave” in the search engine on my website. Not only are the recipes quick and easy they are delicious too!