So last night, I got in the baking mood and for once had everything I needed to bake a few things. We have a surplus of eggs right now, so I had already planned on making breakfast for dinner. To go with, I had been wanting to try a recipe for white chocolate chip raspberry muffins. Additionally, we are hanging out with some friends tomorrow so I wanted to make some chocolate chips cookies.
So we will start with the muffins. The recipe can be found here http://gimmesomeoven.com/raspberry-and-white-chocolate-muffins/
So I followed the recipe, using a mix of fresh and frozen berries. I think I would just use frozen berries, as the fresh ones quickly broke up while I was stirring. I used a mix of white and whole wheat flour but I don't think that is what led to my disappointment. Honestly, they just were not worth the effort. The taste was off and they werent pretty. We ate them anyways, but not a keeper.
Following that, I made some of our favorite Chocolate Chip Cookies, following a recipe my dear friend Ash gave me. These are always a hit and always turn out perfect! I have tweaked her recipe a bit, using half whole wheat flour and half normal flour, so they are the perfect brown color, plus have some healthy whole wheat in them!
2 sticks softened butter (I always bake with unsalted butter)
1/2 cup sugar
1 1/2 cups packed light brown sugar
2 1/2 teaspoons vanilla extract
2 1/2 cups all purpose flour (I do 1 1/4 whole wheat, 1 1/4 white flour)
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 12oz. bags of semisweet chocolate chips (Ash uses milk chocolate, but I like the semi-sweet better)
Preheat oven to 350.
In mixing bowl, cream together butter, sugars, eggs, vanilla, and salt.
In another bowl, mix all of the dry ingredients except for the chips.
Combine the dry ingredients into the wet mix, and stir in chips.
Using a cookie scoop, scoop out your cookies onto a greased pan or a pan with parchment paper (my new fav). I only bake 9 at a time, regardless of pan size.
Bake for 9-10 mins (in my oven, more like 8) until edges are just turning light brown. They will look not finished when you pull them out. Let them rest on the pan for a few minutes, then move them to a cooling rack.
These are the yummiest things ever!! I threw in some Reese's peanut butter chips in a few which was a fun mix it up thing.
To store, keep in an airtight container with 1-2 pieces of bread. Change bread daily to keep cookies soft and chewy.
Yum! Ready for another baking night real soon!!