If you have been hanging out here a bit you see most of my recipes are savory meals and cocktails, so when I was recently invited to a cookie swap, a small wave of panic came over me. What to make? What cookie do I want to present to this group of new friends? What cookie represents me? Am I over thinking it? Perhaps but tell me there isn’t just a little pressure to for this type of situation.
After considering many options on Pinterest & Instagram I came to realize my favorite cookie is in fact just simply a traditional chocolate chip cookie. But since I was heading towards what was sure to be a table filled with visual and palate pleasers I decided to go crazy…. I substituted 1/2 the chocolate chips for white chocolate chips. Crazy I know!
Are you heading to a cookie swap this year? Tell me what cookie you will be bringing. Or even better post a link!
White + Milk Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup Semi-Sweet Chocolate Chips
1 cup White Chocolate Chips
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until combined. Add eggs, one at a time, mixing well after each. Gradually mix in flour mixture ½, ¼ then the final ¼ . Stir in chips. Drop by rounded tablespoon onto baking sheets covered with parchment paper.
BAKE on middle racks for 9 to 11 minutes or until golden brown but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.