I love this time of year because I get the urge to start baking again. As the temperature outside cools down, my oven warms up...
Here's a recipe I've tweaked, and in my estimation it's as near to perfection as any cookie has a right to be. Crispy on the outside... chewy on the inside... and stuffed with semi-sweet and white chocolate chips and nuts. Seriously yummy.
Suzanne's Black & White Chocolate Chip Cookies
{makes 6 dozen cookies}
1 cup (2 sticks) of salted butter, softened
1 cup of butter-flavored shortening
1 1/4 cup of light brown sugar
1 cup of granulated sugar
3 eggs, room temperature
1 tablespoon vanilla
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3 cups semi-sweet chocolate chips
2 cups white chocolate chips
2-3 cups nuts (optional)
1.) Preheat oven to 350 degrees (F). Lightly grease cookie sheets with a little bit of shortening or line cookie sheets with parchment paper.
2.) Beat softened butter, shortening and sugars in large bowl until creamy (about 3 minutes). Add eggs one at a time, beating after each addition. Add vanilla. Sift together flour, baking soda and salt in a separate bowl. (Sifting makes a big difference.) Gradually add flour mixture to butter mixture, mixing until just blended. Add chocolate chips and nuts; mix well.
3. Using a 2 tablespoon cookie scoop, drop dough about 2 inches apart on prepared cookie sheets. Bake 12 minutes. Let cool.
I'm hungry.
