Chocolate Chip Cookies with Milk and Semi-Sweet Chips
Makes 3-4 dozen, depending on size
I have to attribute my appreciation of this combo–milk and semi sweet–to one of my closest friends, JoJo, with whom I spent many hours reading cookbooks and copying out recipes in the basement of the Harvard Coop. The first time I watched her pour chips from two bags into her dough, I was surprised. Then, almost immediately, I found myself a convert.
As for the chocolate chip cookie recipe, it’s more or less the Tollhouse one, and I think it makes the most exquisite soft cookies–just be sure to underbake!
Read the original post here.
2/3 cup granulated sugar
2/3 cup packed light brown sugar (you can substitute dark, but then use a little less brown sugar and slightly more white)
1 cup butter (2 sticks), softened
2 ¼ cups all-purpose flour–poured in
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
Preheat oven to 375°F.
Mix sugars and butter in a large bowl. With a mixer, hand-held beater, or very strong arm, beat until creamy. Then beat in the egg until the batter is fluffy and light.
Stir in flour, baking soda, and salt. Stir in nuts and chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 6-8 minutes or until just barely set. Cool for 5-10 minutes on the cookie sheet, then remove to a rack or a plate to finish cooling.