FROM OUR FRONT PORCH
May 9, 2017
OVER THE BACK FENCE
May 9, 2017

Before getting a chance to bite into fresh fruits and vegetables this summer how about a hit on some chocolate chip cookies?

A favorite of kids of all ages.

Ingredients

  • 1 ½ cups white whole-wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, melted
  • ½ cup sugar
  • 1 cup brown sugar, firmly packed
  • 2 large eggs
  • 1 ½ teaspoons vanilla
  • 2 tablespoons 1% low-fat milk
  • 2 cups semisweet chocolate chips
  • 1 cup candy-coated chocolate pieces
 

Instructions

  1. Preheat oven to 375 degrees.
  2. Whisk flours, baking soda and salt together in a medium bowl and set aside.
  3. Mix melted butter and sugars in an electric mixer bowl on medium speed. Add eggs, vanilla and milk, and mix thoroughly. Slowly incorporate the flour mixture, mixing until thoroughly combined.
  4. Stir in chocolate chips. Fold in candy pieces by hand to avoid breaking.
  5. Chill dough in the refrigerator for 30 to 45 minutes.
  6. Using a cookie scoop (about 1 ½ tablespoon size), place cookies on ungreased cookie sheets.
  7. Bake 9 to 12 minutes, or until golden brown. Cool cookies on baking sheet for 1 minute, then remove to wire cooling racks to cool completely.
  8. Store cookies in a tightly covered container or freeze.

Tips & Notes

Chilling the dough helps firm it up so your cookies won’t spread as much.

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