The Perfect Chocolate Chip Cookie and a 39 Week Update

These cookies are amazing. They're pretty different than these Browned Butter Chocolate Chip Cookies, both in texture and taste. If you're looking for an across-the-board-crowd-pleasing cookie these are it. The Browned Butter recipe is absolutely delicious, but it doesn't really appeal to kids as much because it's a little more sophisticated. These, on the other hand, have the classic buttery flavor, are incredibly soft and chewy, and are totally dangerous because of that - I made two batches in a matter of days because we (or I) gobbled them up!

The method is what's really important with these cookies, and because they require a half hour of refrigeration they take a little longer than some cookie recipes. But, they're totally worth it. Whip up the dough in the morning, and bake them off during/after supper for a delicious treat! The other great thing is the versatility - it's just a really great dough base, so by changing up the mix-ins, you can have endless varieties of cookies! If you visit the original source, they tell you all types of things that can/do go wrong with cookies, and how to fix those problems; so, if your cookies don't turn out right, or you've had problems in the past, check it out because it's really helpful!

The Perfect Chocolate Chip Cookie (original recipe found here)
1/2 c. softened butter
1/2 c. shortening
1 c. brown sugar
1 c. minus 2 Tbls. sugar
2 eggs
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
1 1/2 c. chocolate chips
2 3/4 c. flour
1. Beat butter and shortening together with the whisk attachment for 3 minutes.
2. Add both sugars and beat again for 3 minutes.
3. Add eggs, vanilla, soda, and salt, and beat until combined - about 1 minute.
4. Scrape down bowl and stir in chocolate chips by hand.
5. Stir in flour just until combined.
6. Form dough into 1 1/2 inch balls, and refrigerate 1/2 an hour, or up to two days.
7. Preheat oven to 375 degrees (allow 15-20 minutes for this to ensure oven is the right temperature) and place dough on parchment-lined baking sheet. Bake 8-10 minutes. Cookies should be light golden brown around the edges with some light brown spots on top. If the tops are domed and shiny-looking, they need another minute or two. Allow to cool on the cookie sheet for a few minutes and transfer to a wire rack to cool completely. Prepare to gain a few pounds!

In other news, I've made it to 39 weeks pregnant, and still nothing to show for it other than a large belly and bags under my eyes. :) I still am not getting much sleep - Aiden has a cold that kept him up with a cough for a couple nights, which meant it kept Dusty and I up comforting him. Thankfully it's improved a lot. But, even though he slept well last night I had the worst night of sleep of my life. I literally felt like I didn't get any sleep until sometime after 3 a.m. when I last looked at the clock - I'm sure that's not actually true, but it felt like it. My body just can't relax anymore . . . Time for this little lady to make an appearance!

Asher's been really cute lately - he asks on a daily basis if his baby sister is here yet. :) Unfortunately for all of us I keep having to tell him "no." Aiden turned 2(!) last Friday so we celebrated with family on Saturday, which is always fun. It also helps keep my spirits up when I get to spend time with family . . . Time is a-draggin'! 

I've had some contractions and quite a bite of cramping, but clearly it hasn't led anywhere yet. The longest I'll be pregnant is up until February 6, so hopefully these last two weeks fly by! I keep hoping that maybe the third time's a charm and I won't have to be induced this time. We shall see . . . Until then, I'm thankful to have had a healthy pregnancy thus far, and that I'm not nearly as uncomfortable as I could be. Now I'm just focusing on praying for a smooth delivery and a healthy baby!

39 weeks with Baby Girl