Friday, April 18, 2014

Robin Egg & White Chocolate Chip Cookies


4 3/4 c white flour
2 t baking soda
2 t salt
4 sticks softened unsalted butter
3 c brown sugar
2 t vanilla extract
4 lg eggs
4 c broken Robin Egg (malted milk) candies pieces
2 c white chocolate chips

Preheat oven to 375° F. Add parchment paper to at least two baking sheets.

Whisk together flour, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. 

Gradually beat in flour mixture. 

Gently fold in candie and white chocolate chips by hand

Drop by rounded tablespoon onto baking sheets

Bake for 9 minutes or until golden brown. Do not over bake.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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