These are Isaac's favorite all time cookies. When ever I ask him what he wants me to bake, I can always count on him responding with "flatsos" as he so adoringly calls them.
I have been making these cookies since I first got the recipe back in 2001. I found them in a Martha Stewart Holiday Cookies Magazine. I have two copies of this magazine and both copies are sticky and covered in remnants of cookie doughs and glazes. The pages are worn and torn and marked up with notes and comments. I am very attached to this particular issue as it was one of the first holiday issues they had published in this type of format. The real name for this cookie is Lexi's Favorite Chocolate Chip Cookies. I have come to learn that these are Alexis' (Martha's daughter) favorites and bakes them often and posts them on her website. If you are not familiar with her blog or her show on Sirius, then you must check it out. Alexis and her partner, Jennifer, have had a huge influence on me in the way that I bake and package my goodies. We have become friends over the past two years and I just wish I lived closer to both of them. They are the perfect duo!
We are responsible for snack tomorrow for Isaac's baseball game and as always, I let my kids choose the snack for their team. Isaac's request are as follows:
• pixie tangerines
• Bazooka bubble gum
His wish is my command. Today I whipped up the batter and baked off a few for some neighbors. Tomorrow a.m. I will wake up and bake the rest of the batter. These cookies are really best eaten the day that they are baked. They are super thin and tend to get limp within 24 hours. Even if you store them in a tin or glass cookie jar (as I do), they just don't really hold up.
Also, in the past, I have experienced inconsistent results. However, this past year, I found a solution. I add an additional 3 tablespoons of flour to the original recipe. It seems to make all the difference in the world.
Here is the recipe:
3 1/2 C. all purpose flour
(I add 3 additional tablespoons)
1 1/2 tsp. table salt
2 tsp. baking soda
1 lb unsalted butter, room temp.
3 C. packed brown sugar
1 C. sugar
4 large eggs
2 tsp. vanilla
1 1/2 C. semisweet chips (I use bittersweet)
•Preheat oven to 375*. Line two baking sheets with parchment and set aside.
•Sift flour, salt and baking soda and set aside
•In the bowl of your electric mixer, cream the butter. Add the sugars and beat until combined and fluffy. Beat in eggs one at at time. Add vanilla.
•Add flour mixture and beat on low. Add chips and beat until combined.
•I use a 2 tablespoon ice cream scoop and put about 6 on each baking sheet. Leave lots of room as they spread, ALOT!
•Bake until golden brown, 8 minutes. Rotate sheets 1/2 way through. Remove cookies and cool on racks. DON'T take cookies off until cool. They will fall apart and "melt".
I have lots and lots of baking pans and cooling racks. I give these cookies lots of time to "rest" on the baking sheet that they were baked on.
These are not a cakey cookie. They are a buttery, chocolaty, chewy cookie. If you like to bake, you should give them a try.