For some bizarre reason I feel compelled to perfect a cookie recipe. The bizarre part is that I don’t really eat cookies very often (except Ginger Snaps.. see that post for details…)
Long story short, I like baking stuff and taking it to my friends (this is how I buy all your love, obviously…) And cookies are delicious. Seriously delicious.
So I perfected the cookie part… the actual “cookie” part.. . and then I experimented with different types of chocolate chips (milk, dark chocolate, Ghiardelli chips… oh my…) and caramel and toffee bits. Essentially, if your cookie part is delicious, adding various chocolates and toffee and caramel.. well ya can’t go wrong. The pic above has big fat milk chocolate chips… the picture below… on the left is milk chocolate chips (cookie made with white sugar) and toffee bits.. the right is made with brown sugar and dark chocolate chips plus toffee bits.. THOSE are absolutely epic.
- 1 cup butter – butter makes a softer cookie.. if you like crisp, go margarine. You are a fool, but whatevs.
- 2 cups sugar (brown yields a softer cookie and this is what I prefer. But you can use white…)
- 2 eggs
- 2 tsp vanilla
- 3 cups Flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 to 2 cups of chips – milk, dark or semi sweet chocolate… toffee bits, etc.
Preheat oven to 350°F.
This recipe was an adaption of one I had in a book… likely from some magazine years ago.
Cream butter with sugar by hand or using electric mixer.
Add eggs and vanilla and beat till creamy. Add flour, soda and salt. Mix until well blended. Add chocolate chips, toffee bits and mix well.
You can either then drop by spoonfuls onto cookie sheets and bake for about 10 minutes until edges are crispy. I usually roll into balls and then flatten slightly… makes for a chewier cookie.
Bake cookies in 350°F for about 10 minutes.