Good Ol' Basic Chocolate Chip Cookies

Photo by Katie Kay

I love Pioneer Woman's main dish recipes, but she's not typically my go-to person for desserts (with the exception of her Peach Crisp with Maple Cream Sauce) however I wanted to try her Chocolate Chip Cookies due to the mixture of butter and margarine (which I frown upon in baking) as well as her use of instant coffee and flax seed. Flax seed?  What the hell is that?  Great question.  I didn't know either.  Some of the components in flax seed can help protect against cancer and heart disease.  If this goes well, I might dump a tablespoon or so in more of my baked goods!  Then I'm actually eating cookies for my health!
This dough was delicious, but the cookies themselves cooked very dark.  Maybe if I use light brown sugar next time that would make a difference, although the dough itself was not dark so I'm not sure why they browned so quickly in the oven.  They were very dark after only 7 minutes, and were still obviously not cooked yet.
The good news is, they stayed soft and chewy!  Just not particularly attractive, in my eyes.
Good Ol' Basic Chocolate Chip Cookies From The Pioneer Woman
1 stick margarine, softened 1 stick butter, softened 1 cup packed brown sugar (I used dark) 1/2 cup white sugar 2 large eggs 2 tsp vanilla extract 2 1/4 cups flour plus 2 Tbsp 1 heaping tsp instant coffee granules 1 tsp baking soda 1 1/2 tsp salt 2 Tbsp flax seed, crushed with rolling pin (I didn't crush, they were already microscopic) 1/2 bag milk chocolate chips 1 bag semi-sweet chocolate chips
In a mixer bowl, cream together butter, margarine and sugars.  Add eggs and vanilla; mix until combined.  In a bowl, whisk together flour, instant coffee, baking soda and salt.  Slowly add dry ingredients to wet ingredients, mixing until just incorporated.  Stir in flax seed, then chocolate chips.
Bake for 11-12 minutes at 375 degrees.