Milk Chocolate Chip Cookies

I think this blog is bad for my health. My sugar consumption has tripled since we started this thing!

I was browsing through Nigella’s newest cookbook today and the picture of her chocolate chip cookies made me want my own. I didn’t use her recipe, I thought it was a little more complicated than a cookie needs to be, but I did copy the size of her cookies – a full 1/4 cup of dough per cookie!

And I never use milk chocolate – I usually prefer semi-sweet or dark chocolate, but something about the picture in the cookbook and I had to make a special trip to the store just for the milk chocolate chips. If I didn’t have this blog I probably would have dipped a chunk of chocolate in some peanut butter to satisfy my sweet tooth – but with Frankly Entertaining I can justify all of my baking whims!

Milk Chocolate Chip Cookies

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla
• 2 eggs
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups milk chocolate chips

1. Preheat oven to 325°
2. Mix butter and sugars until light and fluffy (I beat mine for 5 minutes)
3. Add vanilla and eggs.
4. Stir flour, baking soda, and salt together and then mix into sugar mixture.
5. Stir in chocolate chips.
6. Drop by 1/4 cup mound fulls onto your baking sheet. Flatten them down a little with the palm of your hand.
7. Bake @ 325° for 15-17 minutes. If you want normal size cookies they will take about 10 minutes.