This recipe turns out nice plump cookies. They are crispy on the outside and soft in the middle. The rock star are the fat Ghirardelli milk chocolate chips I use and the smaller Ghirardelli white chocolate chips are the opening act. Pace yourself or you may just find yourself eating all the cookies in one fell swoop.
Ingredients:
2 cups of flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of white sugar
(or brown sugar if so desired)
1-1/2 sticks (3/4 cup) of melted and cooled butter
2 eggs beaten
1 teaspoon of vanilla
1 cup of Ghirardelli milk chocolate chips
1 cup of Ghirardelli white chocolate chips
Makes 28 cookies.
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Preheat oven to 325 degrees.
Mix dry flour, salt and baking soda in a bowl. Set aside.
Mixed melted butter (cooled please!), sugar, vanilla and beaten eggs in a separate bowl.
Toss the chips into the dry ingredients to coat.
Mix wet ingredients into dry and incorporate thoroughly. Now you have your cookie dough. Scoop spoonfuls of dough onto a baking sheet lined with aluminum foil. The cookies will need about 1-2 inches of room between them to spread.
Bake in the oven for 15-18 minutes or until golden brown. Enjoy with a nice glass of milk.
3 comments:
Oh my gosh! I need to makes those. Right. Now.
Please let me know when you do and how they turn out. I promise you that you will want to nom them all.
It might be hard to pace oneself with those--they look great!
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