Chocolate Chip Cookies
Recipe adapted from http://picky-palate.com/2010/05/10/xxl-mm-chocolate-chip-cookies/
2 sticks softened butter
3/4 Cup sugar
1 Cup packed light brown sugar
2 extra large eggs
2 Tablespoons pure vanilla
3 3/4 Cups all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
12 oz bag milk chocolate chips
6 ounces (half a bag) white chocolate chips
6 ounces (half a bag) semi-sweet mini chocolate chips
1/2 cup chopped walnuts (optional)
One third (1/3) of a bag of heath toffee bits (optional but a good substitute if
you do not want the nuts)
1. Preheat oven to 350 degrees F. In a stand or
electric mixer beat the butter and sugars until well beaten. Beat in eggs
and vanilla until well combined. Place flour, baking soda and salt into a
large bowl; mix together lightly with a fork. Slowly add flour mixture to wet ingredients along with the chocolate
chips and nuts or toffee bits (if you are adding them).
2. Prepare baking sheet by putting some parchment paper on top of
each sheet. Scoop dough with a half-tablespoon scoop (see picture below). Put the scooped
dough into your hands and roll into a neat ball, then flatten the ball a little and place on baking sheet.
Repeat with the remaining dough. Bake for 9-12 minutes, until edges
just start to turn golden brown. Let cool for 10 minutes on cookie
sheet before transferring to a cooling rack.
Makes about 4 1/2 dozen 2 inch cookies. *Note: If you are making them in a muffin-top pan like the original recipe from Picky-Palate calls for use a 1/4 cup measuring cup to scoop out the dough and then pack the dough into the muffin-top pan. This makes about 18 muffin-top pan size cookies.*
picture credit here
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