Friday, January 22, 2010

Double Chocolate Chip Cookies

These were so yummy! They were very light and the mix of semisweet and white chocolate chips gave them a great flavor. My husband said they reminded him of Sour Cream Cookies his grandmother used to make when he was younger. I will have to make these again!

Adapted from: "Chocolate Galore" by Caroline Barty

1.5 sticks of butter
2/3 cup sugar
1 egg beaten
1-2 tsp vanilla
1 3/4 cup flour
1 tsp baking powder
2 oz bittersweet chocolate (I used semisweet chocolate chips)
2 oz white chocolate (I used white chocolate chips)

Preheat the oven to 350. Lightly grease baking sheet. Beat butter & sugar until pale & fluffy, then beat in egg & vanilla. Sift the flour & baking powder together & beat into mixture. Add chocolate (chopped or chips) & stir until mixed. Place 5-6 rounded tablespoons of mixture onto baking sheet, leaving plenty of space in between as they will double in size. Bake for 12-15 min until golden. Let cool 2-3 min, then transfer to wire rack to cool completely. Cookies can be stored in airtight container for up to 1 week.

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