I frequent my friends' restaurant, Elsewhere, a lot. Every time I go I can always expect fantastic food, wonderful wine, smiling faces, and great conversation. My friends there have introduced my taste palate to a world of delicious variety and, if I can say so myself, I'm slowly becoming a foodie. Eeee! :)
Well, one evening I was sitting at the bar after a lovely dinner and the man to my right (we'll call him Craig because, well, that's his name) started chatting with me. Once he found out I had this humble baking blog, he told me about his no-fail, super good chocolate chip cookies. Craig said they were called Texas Chocolate Chip Cookies. He also informed me that the recipe used Jiffy corn muffin mix.
Hmmm...I was born and raised in TX and I've NEVER used this or any Jiffy mix. I was suspicious as to why these cookies had the name Texas in it. But hey, it's another new "food" to be introduced to!
I found the Jiffy mix very easily in the baking supply aisle at the grocery store near my new place and it was only 60 cents! I used it, started crushing the box to recycle it, and then realized that people reading this blog might not know what Jiffy mix is either.
It's kinda cute! But I digress...
Craig was very adamant about the one extra bit of pizazz to these cookies: the sprinkling of sea salt on top. You can see them slightly gleaming in the picture below and I must agree, it's a lovely touch.
The cookies turned out really great and had an interesting texture to them. I told people they were gritty. I guess that's what makes them Texas Chocolate Chip Cookies. You can't be a Texan without having the soul of a saint mixed with the gritty drive of a cowboy.
Texas Chocolate Chip Cookies (thanks Craig!)
Ingredients
4 T butter
3 T sugar (I was generous on this as usual)1 egg
1/2 t vanilla
1 box of Jiffy corn muffin mix
1 C chocolate chipsSea Salt
Directions
Mix softened butter with the sugar. Mix in the egg and vanilla. Add the entire box of Jiffy corn muffin mix. Stir until completely incorporated. Add the chocolate chips. Refrigerate for at least 30 minutes. Heat oven to 350°. Bake for 10 minutes or until cookies are light brown on the edges and fully cooked on the top. Sprinkle sea salt on top when they come out of the oven. Cool and enjoy.
Bake well and prosper!
Posts
These look so good, especially with the sea salt on top. It sounds like such an interesting mix of flavors! Who would have thought. Corn mix in cookies.
ReplyDeleteAnd I'm glad you posted a picture of the squashed Jiffy mix. I've never even heard of it!
oh snap those look good. & girl, I use Jiffy all the time! The corn muffin mix with a can of creamed corn makes excellent corn pancakes as an accompaniment to pork chops; top w fresh avocado & it is heavenly! May have everything I need to try these tonight. Score!
ReplyDeletei love it when people share their go-to or fav recipes! coz you're almost guaranteed to have something delicious!!
ReplyDeletei feel like dunking one of those cookies in a glass of milk right now for brekkie! im sure the salt sprinkled on top makes it ever more yummy!
How adorable.. that little jiffy box.. do they still sell those in the U.S.? I have not seen one since I was like.. um 6 I think. The cookies sound divine!
ReplyDeleteWith a name like “Texas Chocolate Chip Cookies” I would think they’d be bigger.
ReplyDeleteI guess my samples are lost in the mail…… again…
All the best,
Ron
Thanks all!
ReplyDeleteMama C - did you make them?
Elle Marie - They still sell them in the US seeing I picked it up in some supermarket in Queens. :)
Ron - They WERE huge. I just chose the smaller ones so they fit in the picture. ;)
This is a new one.. I've never heard of corn chocolate chips! They do things up differently in Texas! Fun recipe... and Texas sized too!
ReplyDeleteThis is a funny coincidence! I'm from Chelsea, Michigan - the home of the one and only Jiffy Mix factory! I saw your recipe on foodgawker and I just had to look at the recipe. I have a friend who recently made chocolate chip cookies with Jiffy mix because they ran out of flour, and they turned out great!
ReplyDeleteI LOVE corny baked goods!!! I am definitely going to make this. I usually make cornbread from scratch, but it's now time to stock up on Jiffy! I might use cranberries instead though. :-)
ReplyDeleteHow unusual! I like the idea of the bit of sea salt on the top. I'd like to try these.
ReplyDelete*kisses* HH
Wow this is genuinely new to me. I love the texture of cornmeal so I bet these cookies would be a hit here.
ReplyDeleteWow, cornmeal?? Those cookies look perfect, thanks for sharing! :)
ReplyDeleteI used to make Jiffy cornbread mix, and added a mashed banana and some cinnamon. Great! And, do you know Craig's blog?
ReplyDeleteOops, you never SAID he had a blog. These cookies look great, though.
ReplyDeleteI. am. amazed. So cool!
ReplyDeletetotally going to be a house favorite. I bet these cookies can be turned to be for diabetics by using a sugar substitute.
ReplyDeleteDo you happen to know if another corn mix besides Jiffy can be used in these cookies? I'm a vegetarian and don't eat Jiffy due to the lard, but would love to try this recipe...
ReplyDeleteAmber - So funny you asked because I JUST had this convo witha friend on Sat. Yes, any corn mix should work and give it the gritty texture. :)
ReplyDelete