When I read that President Reagan had a sweet tooth, I went looking for two recipes in particular. One was chocolate cake; not just any chocolate cake, but one that would be wonderfully dark and delicious. I found it, along with this recipe for cookies from Good Housekeeping. I have no doubt that President Reagan would've liked these cookies!
Double Chocolate Chip Cookies
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Here's a new take on America's most popular cookie, combining semisweet and white chocolate chips for a delicious double-chocolate sensation.
1 1/2 cup(s) all-purpose flour
3/4 cup(s) packed brown sugar
1/2 cup(s) (1 stick) butter, softened (no substitutions)
1/4 cup(s) granulated sugar
2 1/2 teaspoon(s) vanilla extract
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 large egg
3/4 cup(s) semisweet chocolate chips
3/4 cup(s) white chocolate chips
Preheat oven to 375 degrees F.
Into large bowl, measure all ingredients except semisweet and white chocolate chips. With mixer at medium speed, beat ingredients until blended and smooth, occasionally scraping bowl with rubber spatula. With spoon, stir in chips.
Drop dough by rounded tablespoons, 2 inches apart, onto ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until golden. Immediately transfer cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container up to 1 week.
Double Chocolate Chip Cookies
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Here's a new take on America's most popular cookie, combining semisweet and white chocolate chips for a delicious double-chocolate sensation.
1 1/2 cup(s) all-purpose flour
3/4 cup(s) packed brown sugar
1/2 cup(s) (1 stick) butter, softened (no substitutions)
1/4 cup(s) granulated sugar
2 1/2 teaspoon(s) vanilla extract
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 large egg
3/4 cup(s) semisweet chocolate chips
3/4 cup(s) white chocolate chips
Preheat oven to 375 degrees F.
Into large bowl, measure all ingredients except semisweet and white chocolate chips. With mixer at medium speed, beat ingredients until blended and smooth, occasionally scraping bowl with rubber spatula. With spoon, stir in chips.
Drop dough by rounded tablespoons, 2 inches apart, onto ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until golden. Immediately transfer cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container up to 1 week.