Texas Chocolate Chip Cookies

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 chips

Sea 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!