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The other day, my son asked me to make “dipping cookies.” He wanted crunchy chocolate cookies that were ideal for dipping in milk. These crunchy cookies got his nod of approval. They have that classic chocolate chip cookie flavor, but with the crunch that is reminiscent of a biscotti. So whether you like dipping in milk or coffee, these cookies will certainly meet your expectations.
To begin, preheat your oven to 350 degrees.
In a bowl, combine 2 cups of flour, 1 teaspoon of baking soda and 1 teaspoon of salt. Stir those together and set aside.
In your mixing bowl, beat together 1 cup of butter and 1 1/2 cup white sugar until nice and fluffy.
Mix in 1 egg and a teaspoon of vanilla.
Again beat it until it is combined and nice and creamy.
Carefully mix in your dry ingredients. Start on slow speed so your flour doesn’t go flying. Make sure to scrape your bowl with a rubber spatula to be certain everything is mixed well.
You’ll now stir in 2 cups of your favorite chocolate chips.
Chop up about 1/2 cup of pecans and stir those in as well.
Scoop the dough into a cookie sheet with a muffin scoop, or in balls that are about 2 inches across. Give them plenty of space, I only do 6 cookies at a time.
Bake for 20-22 minutes, or until golden. Cool on the pan for a couple minutes.
Remove them to a cooling rack and let them cool the rest of the way. Repeat with the remaining dough.
Store the cookies in an airtight container. This makes about 2 dozen cookies.
- 2 c all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 c butter, room temperature
- 1½ c sugar
- 1 egg
- 1 tsp vanilla
- 2 c chocolate chips (I prefer bittersweet, use what you like)
- ½ c chopped pecans (optional)
- To begin, preheat your oven to 350 degrees. In a bowl, stir together the flour, baking soda and salt. Set aside. In your mixing bowl, creamy together the sugar and butter until nice and fluffy. Add in the egg and vanilla, again until nice and fluffy. Stir in your dry ingredients until combined, being sure to scrape the bowl with a rubber spatula. Stir in the chocolate chips and nuts. Scoop onto your cookie sheet in large, 2 inch balls (a standard muffin scoop works perfectly.) Give them plenty of room, about 6 at a time. Bake for 20-22 minutes or until nice and golden. Cool on the sheet for a couple minutes, then remove to a cooling rack and cool completely. Repeat with the remaining dough. Store in an airtight container. Enjoy!