While I love too cook, baking has always posed a few challenges for me. When I started this blog a few months back, I promised myself that I would experiment more with baking. As you can see by my dessert page I have had some successes, but for some reason chocolate chip cookies were always a bit of a struggle for me. They would be too flat, too dry or not sweet enough. I can’t tell you how many batches of cookies that I tried and failed. Now that you know that, imagine how happy I was when I finally bit into a moist and delicious cookie with just the right amount of sweetness.
This recipe is pretty traditional except for the fact that I added some white chocolate chips to the mix. Also like my Triple Chocolate Peanut Butter Cookies, I decided to melt the butter this time and the results were wonderful.
Preheat oven to 325 degrees.
In one bowl, whisk together melted butter, brown sugar and white sugar until smooth. Whisk in eggs one at a time. Whisk in vanilla.
In a separate bowl sift flour, baking soda and salt.
Slowly whisk flour mixture into sugar mixture.
Fold in chocolate chips.
On a parchment paper lined cookie sheet, drop rounded teaspoonfuls of cookie dough 3 inches apart. Cook 8-10 minutes or until golden brown.
Cool a few minutes on cookie sheet. Transfer to cooling rack to cool completely.
Serve these with a cold glass of milk and you have the perfect afternoon (or evening, or late night, or heck, even breakfast for you rebels) snack. Enjoy!
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