Having the urge to use up the Ghirardelli chocolate chips from Nana's truffles, I made these cookies, and in doing so finally veered away from my tendency to make tiny blobular shaped morsels. For these, I took about golf-ball sized lumps and flattened them out before baking, and they came out like any you'd see in a delicious bakery. Slight variation in the ingredients, too. Cream:
1/2 c. softened butter
1 1/2 c. white sugar
1 tsp vanilla
and beat in
2 eggs
and mix in, all at once:
2 1/4 c. flour
1 package vanilla instant breakfast mix (a stray)
1 tsp baking soda
1/2 tsp baking powder
sprinkle salt
and then
1 milk chocolate bar from Bean; chopped
~3/4 c. Ghirardelli dark chocolate chips
They were very popular, because big cookies look far more appealing than tids. I sent three home to Moth; she should be receiving them shortly. For Mother's Day, perhaps? :D
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