Thursday, March 10, 2011

Chip Mixers

For Valentine's Day I made this appealing Food Network recipe for Mr. Sleuth.
I must say I was a little disappointed with them the evening I baked them. Yes, they were very buttery, and I could taste a hint of the brown sugar, but I mostly tasted butter. The next day, though, they lived up to their expectations. I was able to taste all of the flavors, and the cookies remained chewy and fresh. There is nothing better than a great make-ahead cookie! 
I made mine with an even mix of semi-sweet chocolate chips, white chocolate chips, and butterscotch chips. I also added more than the recipe recommended as the dough looked sparse initially. You would be safe adding double the amount.
On a side note, I always snack on chocolate chips or some other mix-in when I'm making cookies. This time I just had a few butterscotch chips, and my stomach started to churn. Maybe I can finally say something is too sweet for me...

2 1/2 cups of flour
3/4 teaspoon baking soda
1 teaspoon salt
2 sticks butter
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups assorted chocolate chips

In a small bowl whisk cups of flour, baking soda, and salt. Set aside.
Beat butter and sugars until fluffy. Add in vanilla and eggs.
Gradually add in the flour mixture. Stir in chips. Refrigerate dough for 30 minutes.
Preheat oven to 350 and prepare baking sheets.
Roll dough into balls and place onto cookie sheets. Bake 8 to 12 minutes until light golden brown.
Yields 36 cookies.


  1. It is good to have a make-ahead cookie. Some that I've made are good right out of the oven but not so great the next day. I love all of the different chips you used. :)

  2. Looks great. I'm not sure I'd be patient enough to wait till the next day :)