Friday, May 7, 2010

Huge Cookies

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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