Friday night Ben and I stayed in to catch up on the last three months of our life (it’s crazy how time flies). We hunkered down, slipped in to PJs and made Chicken and Dumplings followed by Chocolate Chip Cookies…all homemade of course. I’ll post the Chicken and Dumplings recipe next week (it’s oh so good and super easy).
The cookies were the perfect blend of chewy on the inside and crunchy on the outside with a hint of salt. I substituted cane sugar for granular sugar and I think it really made a difference .
The original is here from Food Network and what a shocker, I changed a few things.
Chocolate Chip Cookies in a Christmas Tree Jar 🙂
Chocolate Chip Cookies
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed brown sugar
- 3/4 cup cane sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 (12-ounce) bag chocolate chips (we used Ghirardelli milk chocolate chips)
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon fine salt
Directions
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper or silicone sheets or just butter that puppy.
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
Scoop heaping tablespoons of the dough onto the prepared pans. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
Enjoy!
Boy Girl Dog 