<Center>Extraordinary Chocolate Chip Cookies


Extraordinary Chocolate Chip Cookies

An easy chocolate chip cookie to make with extraordinary results!
1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 package (24 ounces) semisweet chocolate chips (4 cups)

1.  Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl using spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.
2.  Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3.  Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.


High Altitude (3500-6500 ft)
Bake 13 to 16 minutes.

®Reg. T.M. of General Mills, Inc.
Triple Chocolate Cookies      

Pecans provide a nice contrast to the white, milk and semi-sweet chocolate bursting from these magnificent cookies.


1 1  pkg Duncan Hines® Moist Deluxe® Swiss Chocolate Cake Mix
2 1/2  cup butter or margarine, melted
3 1  large egg
4 1/2  cup semi-sweet chocolate chips
5 1/2  cup milk chocolate chips
6 1/2  cup coarsely chopped white chocolate
7 1/2  cup chopped pecans
1 Preheat oven to 375°F.
2 Combine cake mix, melted butter and egg in large bowl. Beat at low speed with electric mixer until blended. Stir in all chips and pecans. Drop by rounded tablespoonfuls on ungreased baking sheets.
3 Bake at 375°F 9 to 11 minutes. Cool 1 minute on baking sheet. Remove to cooling racks.
Makes 3 1/2 to 4 dozen cookies.
You can store cookies in an air tight container for a maximum of three to four months. Store your crisp cookies in a container separate from your soft cookies because they need different environments to stay fresh. You should store your crisp cookies between sheets of waxed paper in a loosely covered container. Whereas, soft cookies should be stored in an air-tight container so they stay moist and chewy.

 

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