When we have white chocolate chips in the house, I know it’s time to pull out this recipe. If it seems at all familiar, it has been stuck on the cupboard by the mixer for about a year and a half- I think I was making them for a football game once and it has been there ever since. I first found it in a Betty Crocker cookbook my first semester in Sherman (Fall 05!) That’s Ketti, the former maintenance manager, bowing to me, holding one of these very cookies. Yeah, they’re that good.
Ingredients
- 4 cups chocolate chips
- 2 sticks softened butter
- 1 cup packed brown sugar
- 1 tsp vanilla
- 2 eggs
- 2 1/2 cups flour (whole wheat is fine- woo! slight amount of healthiness!)
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 cup coarsely chopped pecans or walnuts. Or substitute 1 cup dried cranberries.
Instructions
- Preheat oven to 350. Line 2 trays with parchment paper.
- Melt 1 1/2 cups of the chocolate chips. Allow to cool, but not harden.
- Cream butter, brown sugar, vanilla in electric mixer until light and fluffy.
- Beat in eggs, melted chocolate until light and fluffy.
- Add flour, baking soda, salt.
- Mix in remaining 2 1/2 cups chocolate chips, 1 cup white chocolate chips, and nuts/cranberries.
- Drop onto baking sheet, bake for 12-14 minutes (or more, depending on size of cookie.) Centers will appear soft and moist. Cool for 2-3 minutes, remove to wire rack.
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