The one thing I love about chocolate chips cookies is that you can pretty much add anything to them and they still turn out great. My kids like simple chocolate chip cookies, but the HH and I like the ours a little more hearty.
I like to use my 3 tablespoon cookie scoop* with these babies, and eat them as breakfast cookies. They freeze really well too. Well, that is if I don’t eat them all first.
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda {15 Cool Uses for Baking Soda}
1 cup {2 sticks} unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semi sweet chocolate chips {free from Vitacost}
1 cup dried cranberries {these are my favorite*}
1 cup unsweetened coconut flakes
1 cup toasted almonds, chopped
Directions
Preheat oven to 350 degrees.
In a small bowl, whisk together the flour and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined.
Stir in the chocolate chips, cranberries, almonds and coconut.
Drop heaping tablespoon-size balls of dough* about 2 inches apart on lined baking sheets {I use silpats*}.
Bake 10 minutes. Remove from oven, and let cool and then transfer to a wire rack.
One Smart Cookie: Bite-Size Lessons for the School Years and Beyond*
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Leanna says
I love cookies for breakfast!!!!
Beth P says
just made these today and they are delicious – thank you Mavis!
Bren says
Do you freeze them before or after they are cooked?