This is one of my mom's recipes that I tweaked a little bit. Mostly to increase the yield and chewiness of the cookies. I'm a little picky when it comes to cookies, I like a nice mix of hard yet slightly chewy.
I have played around with this recipe a bit, you can substitute chocolate chips for white chocolate and nut of your choice and they are still great! Next time, I think I'm going to do a mix of chocolate and peanut butter chips.
Anyway, I hope you give these a try, and drop me a comment letting me know what you thought!
I have played around with this recipe a bit, you can substitute chocolate chips for white chocolate and nut of your choice and they are still great! Next time, I think I'm going to do a mix of chocolate and peanut butter chips.
Anyway, I hope you give these a try, and drop me a comment letting me know what you thought!
Note: Makes about 65 Cookies
Ingredients:
- 4 1/4 Cups Flour, All-Purpose
- 2 1/2 Teaspoons Salt
- 2 Teaspoons Baking Soda
- 2 Cups Butter, softened
- 2 Cups White Sugar
- 1 Cup Dark Brown Sugar
- 2 Eggs, Large
- 1/4 Cup Milk
- 2 Teaspoons Vanilla Extract
- 3 Cups Chocolate Chips, Semisweet
Directions:
- Pre-heat oven to 375°F
- In a medium bowl combine the Flour, Salt, and Baking Soda. Whisk together for about 30 seconds.
- In a large bowl cream together the Butter and Sugars until light and fluffy
- Add the Eggs, Milk, and Vanilla. Then whisk to incorporate. I have found it easier to use an electric hand mixer, it helps avoid separation.
- Pour the Flour mixture into the cream mixture and stir until flour is thoroughly mixed in. Then fold in the Chocolate Chips.
- At this point I like to refrigerate the dough for about 40 minutes to an hour to firm it up.
- Using melon baller scoop out rounded tablespoons of dough, and place on baking sheet. Be sure to leave at least 2 inches of space between each cookie
- Bake in oven about 12 minutes, or until cookies are golden brown.
- Remove cookies to a cooling rack for about 10 minutes
- Enjoy!
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