Here is a chocolate chip cookie recipe I have been using for years. It’s near and dear to me so I would like to share it with you! Even during these sweltering summer months, there is nothing like a chocolate chip cookie. Try eating them with some vanilla ice cream at your next summer barbecue.
Patrick’s Chocolate Chip Cookies
• 1 1/2 cup butter, softened
• 3/4 cup sugar
• 1 3/4 cups firmly packed brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 3/4 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4-6 ounces chocolate chips of your choice
• 4-6 ounces almond brickle chips (optional)*
Preheat oven to 375 degrees F. Lightly grease baking sheet(s).
With an electric mixer, beat butter and shortening at medium speed until creamy. Gradually add sugars, beating until fluffy. Add eggs and vanilla, beating well.
In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate morsels and almond brickle chips. Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets. Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.
*Almond brickle is similar to peanut brittle, toffee or Almond Roca. A few brands make almond brickle, but recipes abound for making your own.
What’s your favorite cookie? Share it with us in the comments!