You came for these cookies, and you shall get them, but first …
If you love baking as much as I do, and you have limited counter space like I do, stackable cooling racks are the perfect solution. I love my stackable, non-stick cooling racks so much I decided to buy an extra set and give them away!
That’s right, I’m having my first ever giveaway!
All you have to do is comment on this post, making sure to use a valid email address when filling out the comment form so I can contact you if you win, an that’s it! Easy-peasy! One entry per person, please. No entries after 9:00 p.m. Pacific Time Sunday, May 3, 2009. Winners will be randomly selected and announced Monday at 6:00 am Pacific Time.
Good luck … now let’s get back to cookies!
If you do not like chocolate, turn away now. If, however, you are like me and you can’t get enough chocolate let me introduce you to this cookie.
I made these for some out-of-town friends and they were a major hit! I am making these for a wedding reception in a few weeks because, as the bride said, “Who would not like chocolate chips wrapped in a thin layer of buttery cookie?” Who indeed.
They are called overload because they have three times the chocolate chips of most chocolate chip cookie recipes I have tried. See for yourself.
See, I’m not kidding. That is some serious chocolate.
These are a snap to make and turn out really pretty. Pretty is important, because so often I find chocolate chip cookies are disappointingly flat and lumpy. Not these. They do spread some, but they retain a nice round shape, and are nice and plump. They are hard to resist!
Chocolate Chip Overload Cookies Yield 5 dozen
2 1/4 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, slightly softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, cold
1 tablespoon vanilla extract
3 – 12 oz bags semi-sweet chocolate chips
Heat the oven to 350 F and line two sheet pans with parchment paper.
In a bowl mix the flour, baking soda, and salt until well combined. Set aside.
In the bowl of a mixer cream the butter and two sugars until mixed, but not fluffy. Add the eggs, one at a time, and mix well. Add the vanilla and stir to combine.
Pour in the flour mixture and stir until the flour is almost absorbed, then add the chocolate chips and mix until the chip are incorporated and no flour remains. (You may need to do this by hand)
Scoop the dough into 1″ balls onto the prepared sheet pans. Bake for 15 to 20 minutes, or until the edges are golden brown.
Allow the cookies to cool for 3 minutes on the pan before transferring to a wire rack to cool completely.
Store in an air tight container for up to 5 days or freeze for up to one month.