Yesterday night I felt like baking cookies. Little sis felt like eating cookies. Good match, eh?
"Chocolate chip cookies, no oatmeal," she specified. So I pulled out a recipe that my family LOVES... when they turn out well, that is. Somehow I have trouble getting consistent results, mainly because I'm too careless to soften the butter properly. Yesterday I got the butter exactly right - squishy, but not melty. My dough was absolutely beautiful, soft and light and wonderful to work with.
And then I searched the pantry for chocolate chips. Nothing. On the day that the dough came out perfectly... how nice.
Just a handful of white chocolate chips. Not enough for a batch of cookies. But I dumped them in anyway and wondered what on earth I'd use to make up the difference. In the end I sacrificed some plain milk chocolate from my own stash.
And the cookies... they were good.
Love~
T
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- 1 1/3 c. softened butter
- 1 c. brown sugar
- 1 c. white sugar
- 2 eggs
- 2 tsp vanilla
- 3 c. flour
- 2 tsp baking powder
- 2 c. chocolate chips
Cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour and baking powder, then chocolate chips. Drop by tablespoon on ungreased baking sheet. Bake 8-11 minutes at 375 F. Cookies should be barely golden around the edges and barely set in the center - you don't want to overbake these.
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