A few crumbled chocolate chip cookies on top of vanilla ice cream is an extra summer treat. Have some moments of chocolate chip cookie fun.
CHOCOLATE CHIP COOKIE RECIPE BY ADRIANNA
1 cup of unsalted butter (European style)
2 large eggs
3/4 cup of Turbinado Cane Sugar
1 tablespoon vanilla extract
2 cups of unbleached white flour
1 package (11.5 ounces) of good quality semi sweet chocolate chunks
1 cup of dark (60% cacao chocolate morsels)
1 cup of pecans, chopped
1 cup of walnuts, chopped
Let butter soften for about 10 minutes. In a bowl beat together the butter with eggs. Add cane sugar and vanilla extract. One the mixture is light and fluffy mix in the 2 cups of flour. Stir in the chocolate chunks, chocolate morsels, pecans, and walnuts into the mixture. Drop by rounded tablespoons onto ungreased baking sheets. (You can drop larger rounded tablespoons onto the cookies sheets if you prefer larger cookies). If mixture is too soft add a little more flour.
Bake the cookies at 375 degree for about 10 minutes or until they're golden brown. Cool on baking sheets for 2-3 minutes and remove to wire racks to cool completely.
If you prefer warm cookies than don't cool them on the wire racks.
CHOCOLATE CHIP COOKIE RECIPE BY ADRIANNA
1 cup of unsalted butter (European style)
2 large eggs
3/4 cup of Turbinado Cane Sugar
1 tablespoon vanilla extract
2 cups of unbleached white flour
1 package (11.5 ounces) of good quality semi sweet chocolate chunks
1 cup of dark (60% cacao chocolate morsels)
1 cup of pecans, chopped
1 cup of walnuts, chopped
Let butter soften for about 10 minutes. In a bowl beat together the butter with eggs. Add cane sugar and vanilla extract. One the mixture is light and fluffy mix in the 2 cups of flour. Stir in the chocolate chunks, chocolate morsels, pecans, and walnuts into the mixture. Drop by rounded tablespoons onto ungreased baking sheets. (You can drop larger rounded tablespoons onto the cookies sheets if you prefer larger cookies). If mixture is too soft add a little more flour.
Bake the cookies at 375 degree for about 10 minutes or until they're golden brown. Cool on baking sheets for 2-3 minutes and remove to wire racks to cool completely.
If you prefer warm cookies than don't cool them on the wire racks.
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