These cookies have been my absolute favorite for over a decade. I love these cookies and have worked a long time to finally perfect these. If ever there is a friend in need of a pick me up, a church lunch, or a party at home these cookies are what I make. The white chocolate and semi-sweet chocolate chips make all the difference.
Ingredients:
1 1/4 cup butter (I usually use Crisco)
3/4 cup sugar
3/4 cup brown sugar
2 tsp vanilla
2 eggs
1 tsp salt
1 tsp baking soda
2 cups flour
1 cup semi-sweet chocolate chips
1 1/4 cup white chocolate chips (this is where we “double-dip”)
Instructions:
Preheat the oven to 375 degrees.
Mix the butter, sugars, and vanilla.
Add the eggs.
Mix the salt, baking soda, and flour.
Add the chocolate chips.
Roll out one inch cookie dough balls and evenly place on an ungreased baking sheet.
Cook for about 8-11 minutes. (This is the tricky part and will vary depending on every oven.) The trick is to pull the cookies out when you can see that the bottoms of the cookies are tan.
Transfer cookies to a cooling rack and enjoy!
Servings: Makes about 24-30 cookies
Prep Time: 15 minutes
Cook Time: 8-11 minutes
Total Time: 45 minutes
This is definitely not a diet friendly dessert, but they are delightful!
To achieve the soft cookie, it’s important to not bake them until the tops are tan. I promise–take them out when the bottoms are tan and then let them cool and they will be perfect.
To make the cookies fuller, add more flour. I personally don’t prefer them to be thick so I make sure that as long as I can roll the cookie dough into balls there is enough flour.
Another trick I’ve learned that more often than not, the ovens I use cook the cookies quicker with each round in the oven so I usually will start my first batch in the oven and cook them about 10min and the following batches I usually shave off a minute.
