Today my brain was on the experimental side. So, I said, self, can you try to make three different size cookies with my one simple chocolate chips cookie dough? Also, can I be even more creative and use one of the cookie size to make ice cream cookie sandwiches? Oh yeahhhh, double whammy!
However, that will be another day, smile.
Approx. Prep and Cook Time: 45 Minutes
Approximate Total Cost: $5.67 under .20 cents per cookie
Difficulty Level: Easy
Allergens, Other: THIS RECIPE IS NOT GLUTEN FREE unless you use GF flour
Servings: 12 large, 12 med size and 1 super large skillet cookie
1 ½ stick of butter softened ($1.10)½ c. granulated sugar (.20)
1 c. packed brown sugar (.20)
2 eggs (.32)
1 tbsp. Vanilla extract (($1.00)
1 tsp. baking soda (.10)
½ tsp. salt (.05)
2 c. All-purpose flour (or GLUTEN FREE all-purpose flour) ($1.20)
1 ½ c. chocolate chips ($1.50)
In a med-size bowl with a hand mixer combine the ingredients listed under A. and blend until smooth.
Add the ingredients listed under B. and mix well.
Add ingredients listed under C. and mix well.
Slowly, add the items under D., flour, one cup at a time until well blended and finally, with a spatula, add the chocolate chips.
With an ice cream scoop or a spoon, drop spoonful onto your grease mold or silicon and bake at 350 to 375 for about 12 minutes or until your desired doneness. My cookies are more on the crunchy side. The less that you cook them the softer they are, the longer, the crunchier. Is all up to you, smile.
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ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.