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Friday, February 4, 2011

2-Kinda-Chocolate Chip Cookies

I do love the basic Toll House chocolate chip cookie - better than most any other recipe I've tried.  The only thing needs more chocolate chips...and it needs IMHO, a mixture of milk chocolate and semi-sweet chocolate.  I've made these with the standard semi-sweet morsels, I've made these with just milk chocolate, and I have made them with M&Ms and with white chocolate morsels.  They are all good...but I really hit the jackpot when I mixed milk chocolate morsels and semi-sweet chunks.  It just rang all my bells.

It's freezing-butt cold down here at the coast today (like so many other places as well) but it's likely to be in the 50s by tomorrow and the upper 60s by Sunday!  I've certainly enjoyed staying in and baking and reading and not having to be anywhere on time for anything for a couple of days.  The teen is enjoying 2 days of no school...and I'm enjoying 2 days of not having to get up to the sound of an alarm clock.  This great batch of cookies has certainly helped while the hours away :-)

Here's the recipe - I think you'll love them!



2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt

3/4 cup light brown sugar
3/4 cup white granulated sugar
1 cup (2 sticks) unsalted butter - softened to room temperature
2 large eggs
1 1/2 teaspoons pure vanilla extract

1 cup Nestle's Milk Chocolate morsels
1 cup semi-sweet chocolate chunks (I used Callebaut)
1 cup chopped nuts (optional)


Preheat oven to 375 degrees F.

Prepare baking sheets with Silpat or Parchment Paper.

Set up cooling racks.

In medium bowl, whisk together flour, salt, and baking powder - set aside

In bowl of stand mixer, mix butter and both sugars until lightened.  Add vanilla extract.  Beat until blended.
Add eggs, 1 at a time, mixing to incorporate after each addition.

Lower mixer speed and add the flour mixture by thirds, incorporating after each addition.

Remove beater and hand mix in both chocolates and nuts if desired.  Use a sturdy spoon!

Using small to medium sized cookie scoop, place 1 dozen cookies on each baking sheet.  Place in oven for 9 to 11 minutes.

Remove from oven and place baking sheet on rack to cool for 10 minutes.  Remove from baking sheet to cooling rack until all the way cooled. 

Best eaten warm with a big glass of ice cold milk, a hot cup of coffee, or hot chocolate :-)

Bon Appetit, Y'all!!!StumbleUpon

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