When I saw these beautiful cookies on my favorite baker’s website, I immediately printed out the recipe. You can find the original recipe here. I planned to bake them with my daughter in the afternoon, but then my car battery died. But I was not to be deterred and we baked after dinner.
We split the duties and while my daughter sifted 2 1/4 cups flour and 1 teaspoon baking soda in a medium bowl and then whisked together, I creamed 1 cup butter at room temperature with 2/3 cup granulated sugar and 3/4 cup brown sugar. I cracked and added one egg at a time while she mixed. As I am typing this I realized that we forgot to add 2 teaspoons vanilla. We added the flour mixture a third at a time doing our best to scrape the bowl of all dough.
The best part was making the mini chocolate chips rain! We mixed in 2 bags of semisweet mini chocolate chips. Yummmm! We couldn’t resist popping a couple in our mouths. The hardest part was chilling the dough for half an hour. You’re supposed to use a 2.5 inch scoop but we just made do with our ice cream scooper. We baked 5 at a time at 350 degrees for 15 minutes and let cool.
The cookies are amazing!! Each bite is super chocolatey. Our cookies were thinner than the original, but we liked that the edges were crispy and the centers were soft. A definite cookie indulgence!
