Tuesday, September 29, 2015

Double Chip Cookies

These cookies bake out thin and chewy but crispy around the edges. Take out of oven when golden but still puffed and they'll cool to a craggy deliciousness. I'd like to try with just chocolate chips and see if it works as my new go-to-recipe.

3/4 cup butter, softened
1 cup white sugar
1/2 cup light brown sugar
2 teaspoons vanilla
2 eggs
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
10 ounces peanut butter chips plus 8 ounces chopped milk chocolate bar (try 16 ounces semi-sweet chips or chunks)

Preheat oven to 350. 
Cream butter and sugars.
Mix in eggs and vanilla.
Combine dry ingredients and blend in. Stir in chips. Drop by large teaspoonsful on ungreased baking sheet, leaving room to spread. Bake 12-14 minutes. Cool on sheet before transferring to rack to cool completely.

found at food.com