The first time I made these, my husband and I killed the entire pan in 48 hours, after which he looked at me and said, never make those again.
Here we are two weeks later and not only am did I make them again, I’m going to share my recipe with you guys. (By the way, he looked at me, while devouring another piece of this and said, “Seriously, don’t make these. I don’t want this, but I DO”)
- 3/4 cup white sugar
- 1 cup brown sugar
- 1 cup room temperature salted butter
- 3 eggs
- 3 cups flour
- 1 tsp vanilla
- 3/4 tsp salt
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- Chocolate chips
- Peanut Butter chips
- Butterscotch Chips
- Preheat your over to 350.
- This is a stiff batter, so I use my kitchen aid. Cream together your butter, vanilla and sugars
- Mix in one egg at a time, until all three are well incorporated.
- In a separate bowl, make a dry mix out of your flour, salt, baking soda and baking powder.
- Slowly mix your dry ingredients into your wet mix, and let this go until it is very well mixed together.
- Once your batter is complete, add in your chips with a spatula. I use Chocolate, Peanut Butter and Butterscotch to the tune of a cup and a quarter total.
- Spread into an ungreased 9 x 13 pan and bake for 30 minutes until the top starts to turn golden brown.
- Take it out of the oven, cover the pan in tin foil and bake for an additional 20 minutes or so until it passes the toothpick test.
Lots of projects going on, as per usual. We have a production kitchen to finish, a garden fence to get up, a new chicken run to install, and about a million other things. I have an update blog in the works.
So until next time, have a wicked good evening.