Fuzz and I are pretty excited about out trip to Chicago this week. Hopefully, it will be sunny enough to go swimming at Oak Street Beach, but if not, we’ve booked a hotel with a great pool. Fuzz loves to swim and has been taking lessons from a lady who gives private lessons in her backyard swimming pool. She was also the recipient of today’s batch of milk chocolate cookies. I wanted to bake her some chocolate chip cookies, but discovered I was out of granulated sugar and used this recipe instead. The cookies are great! They’re not as crisp as cookies made with both types of sugar, but they have a great flavor and are dense and moist.
Brown Sugar Bittersweet & Milk Chocolate Cookies
1 1/2 cups plus 2 tablespoons all-purpose flour (7 oz)
3/4 teaspoons baking soda
3/4 teaspoons salt
10 tablespoons unsalted butter, softened
3/4 cups firmly packed light brown sugar
1 large egg
3/4 teaspoons vanilla
1 1/4 cup bittersweet chocolate chips
2 (2 oz) milk chocolate bar, broken up
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper
Stir together flour, baking soda, and salt in a small bowl.
Beat butter and brown sugar with an electric mixer. When light and fluffy, reduce mixer speed to low and beat in egg and vanilla. By hand, stir in the flour mixture. Stir just until it is absorbed and be careful not to overbeat. Stir in the chocolate chips and Hershey bar.
Scoop dough up by rounded tablespoons and shape into 1 ¼ inch balls. Drop balls onto parchment lined baking sheets and bake for 12-15 minutes or until cookies appear done – edges should be golden brown.
Let cool on cookie sheets for 5 minutes then transfer to wire racks to cool.
Makes about 20 cookies