This recipe for Thick and Chewy Chocolate Chip cookies won the Blue Ribbon award for the Best Chocolate Chip Cookie at the Blue Ribbon Country Fair, held recently at the Great Smoky Mountains Heritage Center. That cinched it; it was perfect for my first #Choctoberfest with Imperial Sugar post. Check out the recipe and the link for the fabulous chocolate giveaway (going on through Sunday, October 11).
In the South, we hold time-honored traditions dear. One of those traditions is baking competitions and we take them very seriously. Any cook worth their salt (or sugar, in this case) trusts only the best ingredients. Imperial Sugar (sold locally as Dixie Crystal) has been a tradition in most kitchens, and for beloved recipes, for a long, long time.
Established in 1843, Imperial Sugar is the trusted name in sugar for generations of cooks. Whether cooking for braggin’ rights, or for your family and friends, Imperial Sugar is a natural cane sugar choice relied upon by discerning bakers. Imperial’s excellent sugar helped me bring home ribbons in six baking categories this year; Imperial sugars have never let me down.
I have been entering the Blue Ribbon Country Fair for about five years and have a collection of ribbons for my efforts. Competition is tough because there are some very talented cooks in this area. I didn’t compete last year because one of my very dearest friends (I talk about them in my posts as The Blount County Girls – or the BCGs) committed suicide in late September last year.
The last twelve months have been the toughest of my life, but I decided it was time to start living (and cooking) again. And I couldn’t think of a single thing more perfect for making a comeback than to compete in cooking…and to have my recipes chocolate-centric for #Choctoberfest with Imperial Sugar.
Last year was the first year in the Blue Ribbon Country Fair that they had a category for Chocolate Chip Cookies. Since I didn’t enter last year, I decided to do that category this year.
Everyone has a recipe for chocolate chip cookies, right? How hard can a chocolate chip cookie be? Interestingly, there are many schools of thought on what makes the best chocolate chip cookie. Some like them flat and crispy, some like them flat and chewy, and some (like me) love them thick and chewy.
Let me state, categorically, there is no wrong chocolate chip cookie. Getting the cookie style you like is a matter of both person preference and a little bit of chemistry: More flour, less flour, all granulated sugar, a combination of granulated and brown sugar, baking soda or baking powder, or both. Changing these recipe components will change the final cookie.
Once you have the right consistency of cookie to suit you, adjusting the flavor is the key to making a chocolate chip cookie that stands out from the crowd. The way I did that was to add just a tiny bit of nutmeg to my recipe. Nutmeg has an amazing depth of flavor and really enhances the dark chocolate used in these chocolate chip cookies.
Get on out to the market and pick up some Imperial Sugar for your test run of this recipe! I know you’ll love it.
Also, don’t forget, there are dozens of ways to enter the Giveaway for an incredible chocolate prize package. So…get hopping!
- 8 tablespoons salted butter
- 1 cup of packed brown sugar
- ½ cup of granulated Imperial sugar
- 2 eggs
- 1½ teaspoons vanilla
- 2¼ cups of all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- 12 ounces semi-sweet chocolate chips (this is by weight = about 1 cup)
- In the bowl of your mixer, add butter, brown sugar and granulated Imperial sugar, and beat until it’s light and fluffy.
- Add in the eggs and vanilla, beat to thoroughly mix.
- In a separate bowl, add the flour, baking soda, salt and nutmeg and stir to combine.
- Add the dry ingredients to the wet ingredients in the mixing bowl and beat to combine.
- Using a very sturdy spatula or wooden spoon, fold the chocolate chips.
- Cover the dough and refrigerate for 2 hours (optional step for an even thicker cookie).
- Scoop a rounded tablespoonful of the dough and place onto parchment lined baking sheet. You don't need a lot of space between the cookies, since they don't flatten out. So space about 2 inches apart.
- Preheat the oven to 350 degrees F.
- Place the baking sheet into the preheated oven and bake for 10-12 minutes, until golden brown and slightly underdone.
- Remove to a rack to cool completely.
Disclaimer: As a participant in #Choctoberfest with Imperial Sugar, I was sent sugar from Imperial Sugar for taking part in the promotion. I received no financial remuneration. The opinions expressed in this post with regard to Imperial Sugar are my own and are heartfelt.
Interested in seeing some of the other fabulous #Choctoberfest recipes posted today? Just click on the photos below to go directly to the recipe.