WHITE & MILK CHOCOLATE CHIP COOKIES
(Nickname-- Cow Cookies)
By Darlene Womack
In a medium size bowl, sift together and set aside:
2 1/2 cups unbleached all-purpose flour
1 tsp baking soda
1 tsp salt
In a mixing bowl, beat together with electric mixer:
1 cup butter, softened (almost melted – you can put it in the microwave for 2 minutes or so on power level 1 to soften)
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs, one at the time, beating for 30 seconds after each addition.
Continue beating until thoroughly mixed – about 1 minute.
Add and beat on low to medium speed:
1 heaping cup white chocolate chips
1 heaping cup milk chocolate chips
1 heaping cup coarsely chopped walnuts
*I add the choc chips and nuts BEFORE the flour. You don't want to over mix the flour into the dough*
Add, beating just until thoroughly mixed in:
Pre-sifted flour mixture
Cover and refrigerate for at least 1 hour.
Preheat oven to 350*.
Drop by rounded scoop (about a Tbsp) onto non-greased baking sheets and bake for 9 to 11 minutes. Let stand on baking sheets for 2 minutes, then remove to cooling racks.
*If you have problems with your other recipes for cookies (spreading out when they bake), try increasing the amount of flour by ¼ to ½ cup and refrigerating the cookie dough for several hours or overnight. About 30 minutes before you are going to bake the cookies, set the dough on the counter. Scoop and bake according to directions*
Makes about 5 dozen medium sized cookies.
I make medium sized cookies when I sell them. They package and hold up well. You can make them any size you like. Just increase the baking time by 1-3 minutes, depending on the size. If you are using a convection oven, try baking all your cookie recipes on 350* and see how they turn out. Convection ovens cook a little quicker than standard ovens. Good luck and ENJOY!
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