Did you see the awesome post about me at FTLOB? Check it out here to learn something special about me and check out the giveaway.
I am dedicating this post to the rocking Courtney from Misadventures in Cooking. She shares her cooking and baking triumphs and tribulations on her blog. I need to share my cooking calamities more since they are not so few and far between lately. My family has certainly had our share of tribulations this week. My dad's surgery on Thursday was crazy, after an hour in surgery he had some blood pressure issues and they stopped surgery. He is fine and feeling good at home. The surgery is rescheduled for the end of May.
So I am so glad to be home. Moving sucks but I love my new place but with everything that has happened in the last 2 weeks, I haven't finished painting or hanging pictures. But it looks great and Sookie and I are feeling very at home. But the last few weeks have been a crazy mixed up calamity of events, starting with these cookies.
These cookies were the first thing baked in my new apartment and oven. They turned out delicious and super awesome despite the fact that I bought the wrong kind of chocolate chips, I got bittersweet 60% dark chocolate baking chips. But after my momentary freak out (it was 11 pm, no way was I running to the store) I decided to change up the recipe. Instead of 1 1/2 cups of semi sweet chocolate chips I added 1 cup of white chocolate chips and 1/2 cup of the bittersweet chocolate chips. They turned out super yummy and the cookies didn't last 3 hours at work. LOL that is why I have no pictures of these freaking delicious cookies, so I used this picture from Martha Stewart. This was the first batch of cookies. Check out part #2 on Thursday. Enjoy!
Welcome Home Cookies
2 3/4 cups all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 1/4 cups packed dark-brown sugar
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon cinnamon
1 teaspoon pure vanilla extract
1 cup white chocolate chips
1/2 cup bittersweet chocolate chips
Sift together flour, salt, baking powder, and baking soda.
Preheat oven to 350 degrees. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low. Add flour mixture; beat until combined. Mix in chocolate chips.
Using a 2 1/4-inch ice cream scoop (about 3 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely.
Dough can be refrigerated for up to 5 days. Cookies can be stored at room temperature for up to 3 days. To keep these cookies chewy and yummy place the cooled cookies into a plastic bag or plastic container with 1-2 pieces of white bread. This prevents the cookies from becoming stale.