Angela's Chocolate Chip Cookies
1 c. butter
1 c. brown sugar
1/2 c. white sugar
Cream.
Add:
2 eggs
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 1/4 c. flour
1 bag of Ghirardelli Milk Chocolate chocolate chips
Bake at 350 degrees for 8-10 minutes.
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I made these cookies today and they tasted wonderful. I used my 2 tsp. scoop and made about 55 cute little cookies. I kept the baking to about 8 minutes so they were soft and chewy. I usually use the Tollhouse chocolate chip cookie recipe which is half brown and half white sugar, the rest of the recipe is the same. I like this increase in the brown sugar. I will probably keep using this recipe in the future.
I had a few variations from the recipe. The flour was at least 1/2 whole wheat, I reduced the flour a bit and added some ground flax seed (about 1/4 cup). Brien isn't a fan of milk chocolate, so I used semi-sweet chips. I liked how the milk chocolate chips tasted when I had these, so in the future I might split the batter occasionally to make some cookies with both chips, I just don't keep them on hand.
I had a few variations from the recipe. The flour was at least 1/2 whole wheat, I reduced the flour a bit and added some ground flax seed (about 1/4 cup). Brien isn't a fan of milk chocolate, so I used semi-sweet chips. I liked how the milk chocolate chips tasted when I had these, so in the future I might split the batter occasionally to make some cookies with both chips, I just don't keep them on hand.
3 comments:
I'll never understand people who prefer dark chocolate over milk. Gag. Andrea, I have another great recipe for chocolate chip cookies...I'll put it on my blog in the next few days so you can give it a try sometime.
Enjoyed seeing you last friday! Thanks for the visit!
I'll have to try the healthier version of my recipe! Glad they turned out okay for you! James likes semi-sweet chocolate chips as well, so we usually do 1/2 and 1/2.
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