Both were tasty! My favorite, however, are the cookies I made with a bit of leftover dough-- Chocolate chipless cookies. I love crisp cookies, and I feel like the chocolate takes away from that slighty, so I made three cookies without any sort of chip.
I didn't measure the chips, but I'd estimate that I used about 2 ounces (or between a fourth and a fifth of a bag) on each type. I pretty much just poured and stirred until they looked good.
This recipe I got online, but here it's posted again!
Chocolate Chip(ish) Cookie Recipe
- 1 cup (2 sticks) butter, softened
- 3/4 cups granulated sugar
- 3/4 cups brown sugar, packed
- 1 tsp vanilla extract
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- Chocolate chips (or white chocolate, or cinnamon)
- You'll either need a full package of whichever type you choose, or 4-5 oz of different types
- Preheat oven to 375°
- Beat together the: Butter, sugar, brown sugar, and vanilla, until creamy.
- Beat in eggs, one at a time.
- Beat in the baking soda and salt.
- Beat in the flour, bit by bit until it's all blended in.
- FOR ONE TYPE OF COOKIE
- Stir in the chips
- FOR TWO TYPES OF COOKIE
- Split dough into two different bowls, and stir in the chips
- Drop by tablespoons onto a parchment paper covered cookie sheet
- Bake for 8-10 minutes, or until golden
- For softer cookies, transfer directly to a wire rack
- For crispier cookies, leave on the cookie sheet for a couple of minutes, then transfer to wire racks to cool
Here you can see the two different types!