I have tried chocolate chip cookies with oatmeal, some with all brown sugar, some with equal parts white and brown sugar, some with hot water, some with shortening.... all of them are pretty good. But then again, I LOVE chocolate chip cookies.
This Butterfinger Chocolate Chip cookie is fabulous too. I used more brown sugar than white sugar... and these cookies were a little flatter than some. I loved the crispy edges and the soft center. I was very pleased. I will be making these again!
Butterfinger Chocolate Chip Cookies
2 sticks of butter, softened
1 1/2 cups brown sugar
1/2 cup white granulated sugar
2 eggs
1 tsp vanilla extract
2 3/4 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup semi-sweet chocolate chips, regular or mini
3 1.9 oz Butterfinger candy bars ( 5 - 6 oz)
Preheat oven to 350. Mix butter with brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating after each addition. Add vanilla and mix well. In another bowl, mix flour, baking soda and salt. Add the dry ingredients to the butter mixture, mixing well until fully mixed. Chop the candy bars using a food processor or chopper. Add the Butterfinger pieces and chocolate chips to the cookie mixture, stirring until well mixed.
Using a cookie scoop or tablespoon, drop balls of dough onto a prepared baking sheet. Bake for 8 - 10 minutes.
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