Ghiradelli Milk Chocolate Chip Cookies
Chocolate chip cookies are really one of the best cookies out there and they are so easy to make. I found this recipe on a whim when I accidentally bought milk chocolate chips instead of the standard semi-sweet chips that are in most chocolate chip cookies. Boy was that a good mistake. I don’t make any other cookies now. When it is hunting season, my husband and his family request an absurd amount and they really are gone in one weekend.
I like to bake mine until the sides are just golden and the middle is still practically dough. We prefer really chewy cookies. You can certainly bake them longer if you want, but that is when they are the best. The chocolate chips are like twice the size of a regular chocolate chip too so that also makes them amazing.
If you are looking for these chocolate chips at the store, they are the Ghiradelli chips in the blue bag. Those are the milk chocolate chips. Be careful, don’t open the bag before you need to otherwise you might eat wayy too many before they go in the bowl!
-Karen
| Servings |
dozen
|
- 2 1/4 cups unsifted flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter 2 sticks softened
- 3/4 cup sugar
- 3/4 cup brown sugar packed
- 2 tsp vanilla extract
- 2 eggs
- 2 cups Ghiradelli Milk Chocolate Chips
Ingredients
|
|
- Preheat oven to 375 degrees. Stir together flour with baking soda and salt; set aside.
- Beat together butter with sugar and brown sugar on medium until creamy.
- Add vanilla and eggs one at a time on low until incorporated.
- Gradually blend dry mixture into creamed mixture.
- Stir in chocolate chips and drop by tablespoon onto sheets.
- Bake 9 to 11 minutes until edges are golden brown.
4 Comments
Leave your reply.