We made a new friend in North Carolina.
He appeared at breakfast time outside the kitchen window on the first morning we were there. The girls were so excited having never seen a real, live chipmunk before (not too many back home…)!! Of course,
we I promptly named him “Chippy.” And even better – Chippy came back every day of our trip to visit.
So, in honor of our little buddy, I made chocolate “chippy” cookies! Wouldn’t you?
These are from Mark Bittman’s book “How to Cook Everything.” He doesn’t specify what type of chocolate to use, so I used a combo of milk chocolate (about 1 1/4 cups) and bittersweet chocolate (about 3/4 cup) and they turned out great! (Truthfully I wanted to use up the bag of bittersweet chips or I would have used all milk chocolate…)
The first batch I made, I heaped the tablespoons to drop on the baking sheet and they were a little too big. So for the next two batches, I made them smaller and they turned out better. This recipe made 36 cookies for me.
Chocolate “Chippys” (Also, known as Classic Chocolate Chip Cookies)
Yield: three to four dozen
1/2 pound (2 sticks) unsalted butter, softened
3/4 cup white granulated sugar
3/4 cup brown sugar
2 cups (9 ounces) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
2 cups chocolate chips
1. Preheat the oven to 375 degrees.
2. With an electric mixer, cream together the butter and the sugars; add the eggs one at a time and beat until well blended.
3. Combine the flour, baking soda, and salt in a bowl and add them to the batter by hand, stirring to blend. Stir in the vanilla and then the chocolate chips.
4. Drop by teaspoons or tablespoons onto ungreased baking sheets (I lined mine with parchment paper.) and bake until lightly browned, about 10 minutes. Cool for 2 minutes on the sheets before using a spatula to transfer the cookies to a rack to finish cooling. Store in a covered container at room temperature for no more than a day or two. (I kept mine for about 5 days and they were fine…)
Source: “How to Cook Everything” by Mark Bittman, page 711