Tomato and Basil Ricotta Crostini
March 30, 2016
Poached Pear and Vanilla Ice Cream
June 1, 2016
A slight twist to the standard Toll House cookie recipe that just makes it so much better in my opinion.
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup Semi-Sweet Chocolate chips
1 cup butterscotch chips
1
Preheat oven to 375° F.
2
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in Chocolate chips and butterscotch chips. Drop by rounded tablespoon onto ungreased baking sheets.
3
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
CategoryDessertCuisineAmerican, North American
Ingredients
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup Semi-Sweet Chocolate chips
1 cup butterscotch chips