Springtime Chocolate Chip Cookies


I’ve gone back and forth on whether to post about this or since it is “just” a cookie but I did do some things a little different with the recipe. From my perspective they turned out okay. They were soft but really flat. Which, in all honesty, continues to make cookies a bane of my cooking existence. 

I’ve tried a lot of different ways to do cookies and they never seem to work out. But as I said, these were still good. 

These are “springtime” as the package of chocolate chips were pink and yellow colored along with the typical chocolate chip color. What I changed was using dark brown sugar instead of light and I used half whole wheat and half all purpose flour. Oh and I just used the entire package of chips, mixing them all in rather than placing some on top as the recipe suggested. 

  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 2/3 chocolate chips

Preheat oven for 350 degrees. Combine flour, baking soda and salt in a small bowl. Beat butter, sugars and vanilla until creamy. Add eggs, one at a time beating well after each one. Gradually beat in the flour mixture. 

Stir in one cup chips. Drop by rounded tablespoons on to ungreased cookie sheets. Top with remaining chips. 

Bake for 11 to 13 minutes. Cool on cookie sheets for 2 minutes. Remove from cookie sheets to wire racks and cool completely. 

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