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Cookies with candy-coated chocolates for our Easter Sunday snack.
Ingredients:
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar (I used 1/2 cup only)
3/4 cup (160 grams) firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups (295 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (270 grams) semisweet chocolate chips (I used 3 packs of a local brand of candy coated chocolates leftover from a batch I made for Goodies in a Jar Christmas gifts)
Procedure:
1. Beat the butter with a mixer until smooth and creamy. Add the sugars and beat for two minutes.
2. Add the eggs, one at a time, beating week after adding.
3. Add the vanilla extract (or vanilla essence). Beat until everything is incorporated well. Scrape down parts that are not mixed well.
4. Add together flour, baking soda and salt in a separate bowl. Mix well.
5. Add the dry ingredients to the egg mixture. Beat until thoroughly mixed, adding the chocolates (candy coated or just chips) halfway through the beating.
6. If the dough is soft, cover and refrigerate for an hour or two, until firm.
7. Use a two tablespoon ice cream scoop for large cookies or a table spoon for small cookies.
8. Bake for 10-15 minutes or until edges turn golden brown.
9. Cool on a wire rack.
I was able to make 36 2-inch cookies with the recipe.
