Well hi there. We are positively thrilled you’re here. Tickled pink really. Honestly, we can’t tell you how happy we are that you stopped by.
Stay awhile, put your feet up!
Are you hungry? You must be! Would you like a cookie?
Of course you would – it’s a cookie! Who says no to a cookie? Not on this blog. Milk? There you go.
It’s good right? Delicious! Oh thank you! We feel the same way.
Another one? You bet. Who says no to another cookie? Not on this blog.
Done? Take one for the road. Oh you’re welcome!
You’ll stop by again right? Of course there will be more…we’re bakers. What’s that? Well, I guess you’ll just have to wait and see…
See you back here soon. Yes yes, very soon.
The Blue-Eyed Bakers’ Chocolate Chip Cookies
1 stick unsalted butter, cold & cubed
1 stick margarine, cold & cubed
1/2 cup granulated sugar
1 cup light brown sugar
1/2 cup dark brown sugar
3 cups all-purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup semisweet chocolate, chopped or chips
1 cup milk chocolate, chopped or chips
In the bowl of electric mixer fitted with paddle attachment, cream together the butter and sugars until well blended and fluffy. Add eggs, one at a time and beat until well incorporated.
Into the bowl, add the flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks. Cover the bowl with plastic wrap & chill dough for at least an hour.
While the dough is chilling, preheat oven to 375 degrees.
Scoop out 2 oz balls of dough and place each on sheet pan lined with parchment paper. Bake 15-20 minutes on a rack in the upper third of the oven until lightly browned. (Be sure not to bake these on the bottom rack in the oven – the recipe has a large amount of brown sugar that could cause the bottoms to burn).