I have a love/hate relationship with chocolate chip cookies. I love how yummy they are, but I hate how I can’t just have one. Know what I mean? And these cookies are what I’m talking about. They’re so chewy and delicious, you have to have more than one. Plus, this recipe makes like 72 cookies, so you feel like you HAVE to eat a couple cuz there are just so many. The more you eat now, the less there will be to tempt you later. Seems logical to me. The other great thing about these cookies? You get the best of both worlds—chocolate AND vanilla. Tell me that isn’t beautiful.
Like I said, it makes a lot of cookies, so you can certainly halve the recipe. But these babies are good days after you make them, too. So if you want to make the whole thing, you can do that, too. Plus, there’ll be more to go around and to share with family and friends. I can tell you right now they won’t object.
Make a batch today and put a smile on your face. And 71 other faces. 🙂
- 1¼ cups granulated sugar
- 1¼ cups packed brown sugar
- 1½ cups butter, room temperature
- 2 tsp vanilla
- 3 eggs
- 4¼ cups all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 1 (12 oz) bag milk (or semisweet) chocolate chips
- 1 (12 oz) bag vanilla chips
- Heat oven to 375°F.
- In a large bowl, beat together granulated sugar, brown sugar, and butter until fluffy. Beat in vanilla and eggs until well blended.
- In a separate bowl, stir together flour, baking soda, and salt. Combine flour mixture with sugar mixture.
- Stir in chocolate and vanilla chips. Refrigerate for at least 30 minutes.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. (I line mine with parchment paper for easy removal)
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.
These look fantastic! Freezing the cookie dough after you’ve dropped individual spoonfuls on cookie sheets is one way I’ve dealt with the temptation to make and eat whole batches of cookie dough. I bake a dozen and freeze the rest in a baggie to bake when the craving strikes again.
Oooh, that’s smart. Sometimes when I crave chocolate chip cookies, I don’t want to have to make a whole batch. So I like the idea of freezing the dough. I’m going to start doing that! Thanks for the tip.
Hi
What brand of vanilla chips did you use in this recipe.
Good question, Jackie. If my memory serves me correctly, it was Guittard.