Chewy Chocolate Chip Cookies

This is my very own recipe for chocolate chip cookies.  It is formulated for maximum chewiness, which is highly desirable in a cookie, in my book. You’ll notice some… well… unusual ingredients for a cookie, but I promise it works.

I have had many a chocolate chip cookie that is incredibly tasty the day it was baked, but through a lot of trial and error, fiddling and… whatever else a person might do to get things just right…  I finally developed a recipe for a cookie that maintains its soft, chewy texture for 3-4 days when stored in an airtight container.

Let’s begin, shall we?


Basic Scones

I have a two-and-a-half week old Punkin, which makes for interesting mornings.  Primarily it makes it difficult to get breakfast.  He’s kind of demanding. So I decided to make Streusel-Topped Pumpkin Bread from a recipe I found on Tasty Kitchen, since it would be something I could eat for breakfast with one hand.  But then I didn’t have enough pumpkin.  So I made scones instead.

This is a recipe I’ve been using for a long time, actually since Home Ec class in high school.  It’s basic and can be adapted in many different ways by throwing in some dried fruit, chocolate, citrus zest, or some combination of those.  They’re very simple to make and taste delicous.  These scones have a lighter texture than the scones you would get at your local coffee shop, and if you’d like a denser scone you can add some additional flour to this recipe.

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