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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe makes a fantastic cookie. I used all semisweet chocolate and left out the white chocolate. You can also make these Triple Chocolate Chunk Cookies: Prepare as directed, except use 2 eggs. Add 2 ounces unsweetened chocolate, melted and cooled, to the egg mixture. Substitute 1/2 cup unsweetened cocoa powder for 1/2 cup of the flour. Recipe courtesy of Better Homes and Gardens Best-Loved Cookies. Ingredients:
1 cup butter, softened |
3/4 cup granulated sugar |
3/4 cup brown sugar, packed |
1 teaspoon baking soda |
1 egg |
1 teaspoon vanilla |
2 1/2 cups all-purpose flour |
10 -12 ounces white chocolate chips (coarsely chopped) or 10 -12 ounces semisweet chocolate pieces (coarsely chopped) |
Directions:
1. Preheat oven to 375.
2. In a large bowl beat butter with electric mixer on medium to high for 30 seconds.
3. Add granulated sugar, brown sugar, and baking soda.
4. Beat until combined, scraping sides of bowl occasionally.
5. Beat in egg and vanilla until combined.
6. Gradually beat in flour.
7. Using a wooden spoon, stir in the white baking pieces and/or semisweet chocolate.
8. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
9. Bake for 8 to 10 minutes or until the edges are light brown.
10. Transfer to a wire rack and let cool.
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