Tuesday, October 21, 2008

Sharpe Cookies

There is something about Fall that brings out the inner baker in me. If you know me at all, you most likely know that I really enjoy cooking and baking. While living overseas I really perfected my baking skills out of necessity. Now I have to get the "hankering"...well, that isn't entirely true, but I do try to limit the "goodies" that come out of the kitchen so I don't weigh 500 pounds!

This recipe is actually one that I was introduced to in college by one of my Sunday School teachers. Several months ago I ran across the blog of another one of my Sunday School teacher's daughter. She might have been in high school back then, but I'm thinking junior high. Well, she is in med school now and has quite the cooking blog. So Claire, thanks for putting the recipe on your blog so I could share it on mine!

Sharpe Cookies
2 sticks (one cup) softened unsalted butter
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips

Preheat oven to 350 degrees F.

(Please ignore the remnants of the pot of coffee in this picture...It was from this morning and I did clean it out when the first batch was in the oven.)

Cream together butter and sugars until very smooth (the recommendation was for about 5 minutes).

That looks about right.

Then add the egg and the vanilla and mix. Here are my two cents...I love chocolate, but I also love vanilla. Especially that which hails from south of the border. Last year about this time my mom sent me a bottle of some Mexican vanilla which just makes everything better in life! I tend to overflow the measuring spoon when I add the vanilla...so I basically added a little over a teaspoon.

Mix together flour, salt, and soda. Add slowly to butter mixture and stir until just combined. Add chocolate chips.

Spoon tablespoon sized balls of dough onto a baking sheet. Claire says you should use an air bake cookie sheet or a stone. I happened to have a stone so I used that. (However, when I pulled out the second batch and burned my thumb on the rack, I thought about chucking it across the kitchen!) Bake at 350 for 11 to 13 minutes. Here is where I made a mistake. I like my cookies not quite done. They need to be done for this recipe. Don't get me wrong, they were good, but a mess!

This was my second batch and was much better than the first since the were more well done.

Here's the tricky part...and I'm not talking about trying to take this picture...

Use the sides of two spoons to "smush" the sides in. The great thing is that you can't do it wrong. AND if you are like me an occasionally put a finger or thumb into the cookie when removing them from the oven, you can't tell after this step!

Voila! You're done and your cookies should resemble a Sharpe puppy!

Now, here is the crucial step...take the cookies to work or anywhere so that you are not tempted to consume the entire batch! Grab a glass of milk (in my case fat free, lactose free Smart Balance milk) and enjoy one or two or three or....Put some ice on that thumb and enjoy!


Claire said...

You did SUCH a good job. They look perfect!!!! I'm glad that you found the recipe and made them. Joanie would be proud!

dreamlady said...

the samples were great!!! i definitely will make this recipe myself, but anytime you get a baking frenzy on, i will be your taste tester!

mjm said...

Claire- Thanks. They were just as yummy as I remembered.

Dreamlady- Thanks for the offer. I'll keep it in mind! ;)