One of my favorite cookies from Anna at Cookie Madness is the Masterpiece White Chocolate Chunk Cookies. There aren’t a lot of recipes that get an “Excellent” rating from me, but that recipe definitely deserves the excellent ranking.
I wasn’t going to blog about this variation but Louise provided a link in the comment section on Cookie Madness that declares May 15 National Chocolate Chip Day. Today I made a half batch of the recipe with a few toasted pecans left over from another baking project and chocolate chips. The dough makes a cookie that is crispy on the edges and chewier in the middle than some recipes. This version could use fewer chocolate chips and more pecans, but they’re a very good chocolate chip cookie. For the record I like Anna’s version with the white chocolate and macadamia nuts better, but these were made spur of the moment, so I used what I had on hand.
I rarely weigh my ingredients because I don’t own a kitchen scale, but today to satisfy my curiosity I measured 1 c. of flour with the dip and sweep method and then weighed it on my husband’s quirky postal scale. I did it several times to see how consistent I am, and one cup weighed 5 oz. Depending on your hand, flour, humidity levels etc., your 1 c. may measure differently than my 1 c., so if your cookies turn out flat or don’t spread enough you may need to make adjustments.
If it weren’t for an email from Anna I wouldn’t have tried this today, so thank you Anna! Now I have cookies to share with my kids when I see them tonight.
This is a half batch, and makes 24-28 cookies.
Update: Once these were completely cooled I could taste a nice hint of Bailey’s in the background so I don’t feel that the amount of chocolate chips is overpowering.
Chocolate Chip Cookies with Bailey’s Irish Cream
8 oz. regular butter
1/2 c. brown sugar, packed
1/2 c. white sugar
1/2 t. vanilla
1 T. Bailey’s Irish Cream
1 1/4 c. + 1 T. unbleached all purpose flour
3 T. cornstarch
1/2 t. baking soda
1/4 t. salt
2 T. toasted and chopped pecans (I will use more the next time I make these)
1 c. chocolate chips
Preheat the oven to 375 degrees. Cream together the butter and sugars. Beat in the eggs, vanilla, and Bailey’s. In a seperate bowl stir together the flour, cornstarch, and baking soda and salt. Stir the flour mixture into the creamed mixture. Stir in the pecans and chocolate chips. Drop rounded tablespoons of dough onto parchment lined cookie sheet. Bake for 11 minutes. Allow the cookies to set for a minute or so and then remove to wire rack to cool completely.